I also have a technique I learned from some Mexicans when I was there visiting – you soak the corn a few hours in a salt bath – just some kosher salt stirred into the water, weigh the corn down so it can’t pop up to the surface, and soak it a couple of hours at least. I use an old plastic dishtub and it’s the perfect size.

Then rinse lightly and BBQ away on a medium-high heat, turning fairly often. Lots of the husk burns away by the end, but the soaking does a few good things: plumps up the corn so it doesn’t dry out, allowing it to cook longer without being over-chewy, plus it comes out already salted-tasting, which is nice. Just ready to slather some butter and it’s good to go!