Trim off the silk and leaves at the top of each ear of corn with a pair of kitchen scissors and pull off a couple of layers of husk. Corn will cook faster if there are fewer layers of husk between the corncob and the grill. Also, you don’t want loose silk or leaves that could catch on fire.

Grill for 20-25 minutes over medium-high heat, turning frequently. You want grill marks on all sides of the corn. A little blackening of some of the husk is perfectly fine.