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It's summer! That means that not only is your grill hot, but corn is also finally juicy and sweet. The two need to meet. While I'd like to tell you it's as simple as throwing the cobs on the hot grill and letting the two mingle, there is some work that must be done to get the corn and its husk ready for the grill.

Grilling corn seems like a basic enough task, yet most grillers cannot agree on the best method. Here we break down why we don't soak the husk, and how removing some of the husk helps the corn cook and later peel off. We also share a tiny trick for getting some nice blackening on the kernels if you're into that smoky, charred flavor.

The best corn for grilling

For grilled corn, you want the freshest corn possible. Ideally it's corn that's at peak season and picked as close to grilling as possible. The color of the kernels matters little, but you want ears that smell sweet, are firm when pressed, and free of blackened tassels; that's ideal. Otherwise, just pick up what works for you.

What about soaking or brining the corn?

Brining or soaking the ears in water before grilling is thought to season and also plump the corn. There are two problems with those theories, though: In order to take on any salt from the brine, ears would have to soak for several days, at which point you're losing valuable sweetness as the ears age. Secondly, if you're buying fresh, juicy corn, you cannot make it any juicier. While soaking may benefit older or off-season ears, it has no added value for fresh summer corn.

Remove some of the husk for easy grilling

Yes, you can throw the whole corn cob, husks and all, directly on the grill. Some people swear by this technique, but sometimes the husk catches fire and burns the corn's tips. Instead, mindfully trim the stalk's tassels and peel back a few layers of the husk so the grill can get to work faster on the corn.

Leaving some of the husk intact prevents the corn from drying out on the grill and effectively steams the corn. It also makes peeling and getting rid of the silk easier.

Want some char? Simply pull back a one- or two-inch section of the cob, and grill that section of the ears last.

How to grill the corn

Grilling the corn over direct heat gives the corn ideal doneness. Much like throwing whole cobs into a campfire, the direct heat works with the husk to steam the corn to perfection. The husk is going to blacken and burn while the corn cooks, but don't worry -- this makes removing the husks even easier.

How do I know when it is done?

Finished corn will turn bright yellow and become more opaque than fresh. Some areas will char as the husk and silk burn away. Covered, fresh cobs take about 15 minutes to cook, depending on your particular grill.

How to husk and serve grilled corn

When finished, you'll have ears of corn with varying degrees of husk and silk clinging to golden, lightly charred corn, and then you'll probably be wondering how the heck to husk it. Remove the ears from the grill, and cool for five minutes. Then you should be able to easily pull back the husks and silk. Use a clean kitchen towel to wipe away any unwanted silk or charred husk flakes.

Personally, I think butter and salt are the only toppings you need; but try to serve the corn immediately for the most satisfying results.

Grilled Corn on the Cob

Serves 4

4 or more ears corn, in their husks

Butter and salt, for serving (optional)

1. Heat the grill. Prepare an indoor or outdoor grill for high, direct heat.

2. Prepare the corn. Trim the silk from the top of each ear to prevent it from catching fire and burning. Peel away the first layer of husks and remove the stalk end using a serrated knife to expose the bottom of the ear. This will make it easier to slide the ear of the husk, post grilling. (Optional: Peel back a 1-inch section to expose the kernels and char some of the corn.)

3. Grill the corn. Place the corn on the grill, cover, and cook for 5 minutes. Uncover, turn, and cook 5 minutes more. Repeat, turning at 5-minute intervals, until the husks are black on all sides and the exposed kernels are charred, 15 to 20 minutes of total grilling.

4. Cool the corn. Remove the ears from the grill, and cool for 5 minutes. Then you should be able to easily pull back the husks and silk. Serve with butter and salt.

Recipe notes: Leftover corn can be stored in an airtight container in the refrigerator for up to four days.

(Meghan Splawn is associate food editor for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)