Begin by soaking the corn with husks on in cold water for about 10 minutes to prevent burning and keep moisture during grilling.
Preheat your grill to a medium-high heat, aiming for a temperature where the corn can develop a good char without burning too quickly.
Remove the corn from water, shake off excess moisture, and place the husked ears directly on the hot grill grates.
Turn the corn every few minutes, listening for the gentle crackle of kernels and watching for blackened spots to develop a smoky char.
Continue rotating until the husks are charred and the kernels are tender and slightly caramelized, about 10-15 minutes.
Carefully remove the corn from the grill using tongs and let it rest for a minute to cool slightly.
Peel back the charred husks and silks to reveal glossy, golden kernels that smell sweet and smoky.
Brush the hot kernels generously with melted butter, then sprinkle with salt and a squeeze of lemon or lime juice for added brightness.
If desired, sprinkle grated cheese over the hot corn for a salty, umami finish.
Serve the grilled corn immediately, enjoying its tender texture, smoky flavor, and vibrant toppings.
