Remove the husks and silks from each ear of corn. If you prefer a more rustic flavor, you can leave a few layers of husk on—but for this recipe, we’re going husk-free for maximum char.

Rinse the corn under cold water to get rid of any remaining silk strands.

Pat dry with a clean kitchen towel to help it grill better.

Pro Tip: If your corn is super fresh, you don’t need to soak it. But if it’s been sitting for a few days, soaking it in cold water for 10–15 minutes before grilling can help keep it juicy.

Heat your grill (or grill pan) to medium-high heat. You want it hot enough to sear the corn but not burn it.

Lightly oil the grill grates to prevent sticking. If you’re using a grill pan, brush or spray a little oil directly onto the pan.

Pro Tip: A quick way to oil grill grates is to dip a folded paper towel in oil and use tongs to rub it over the grates.

Use a basting brush to coat each ear of corn with melted butter. Get into all the nooks and crannies between the kernels.

Sprinkle evenly with salt and black pepper. You can also add chili powder or paprika now if you want a little spice during grilling.

Place the corn directly on the grill grates (or grill pan), turning every 2–3 minutes so each side gets a nice char.

Grill for about 10–12 minutes total, or until the corn is golden with some deep char marks and the kernels are tender.

Pro Tip: Don’t walk away—corn grills fast! Keep turning it for even cooking and no burnt spots.

Once off the grill, brush with more melted butter while it’s still hot.

Squeeze fresh lime juice over the top and sprinkle with your favorite toppings: cotija cheese, cilantro, extra spices—whatever you love.

Serve immediately while it’s warm and juicy.

Pro Tip: Want to level it up? Mix mayonnaise, lime juice, a dash of chili powder, and garlic powder to brush on for an easy elote-style finish.