The Secret to Perfectly Grilled Corn

1. Start by carefully peeling back the corn husks like a banana, keeping them attached at the base. Remove the silk and rinse the kernels, then fold the husks back over the corn.

2. Fill a large bowl or pot with cool water and submerge the corn for 15—20 minutes. The husks will soak up and trap moisture during cooking to keep the corn from drying out on the grill.

3. Meanwhile, preheat the grill to medium-high heat (around 400°F). Clean and oil the grates to prevent sticking.

4. With the husks still on, place the corn on the grill, positioning away from the hottest spots. Close the lid and cook for 20 minutes, using tongs to rotate the ears a quarter turn every 5 minutes. (The corn is done when the husks are charred and slightly dried out, and the kernels give slightly when pressed through the husk.)

5. Remove the corn from the grill and rest for 5 minutes. Peel back the husks (they’ll be hot, so use a towel), tie them in a knot to create a handle (or discard), and serve with your favorite toppings.

Mexican Street-style

Slather with mayonnaise, then coat with crumbled cotija cheese, chili powder and lime juice.

Herb Butter Bliss

Coat with a mixture of butter, finely chopped basil, parsley and chives, and a pinch of garlic salt.

Asian-inspired

Brush with sesame oil, then sprinkle with crushed red pepper flakes and drizzle with soy sauce and Sriracha mayo.

Greek Goddess

Spread with olive oil, then dust with dried oregano, crumbled feta and fresh mint leaves.