"I keep it in the husk and barbecue the whole thing in the husk. It steams and chars at the same time."
"like a natural foil - and the strings kind of disappear too."
"you can't go wrong with really good French salted butter - lots of it."
Keeping corn cobs in their husks while grilling creates simultaneous steaming and charring, producing even cooking and reducing visible silks. The husk functions as a natural foil that concentrates moisture and smoke, protecting kernels and allowing a 'steamed grill' effect over high heat. Oven roasting with the husk on yields the same result but requires longer cook time. Finishing with quality French salted butter highlights smoky sweetness. Adding cheese and a spicy element like chili powder or a chili butter provides savory, spicy complexity and evokes Mexican street-corn flavors.
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