So many times when we are served grilled corn, it's great--has good flavor, gets the char marks from the grill, but it can be a little--I think the best word is--deflated. No longer. Follow these steps, and you will be sure to have perfect grilled corn that is plump and juicy.
Step 1: peel back husks of corn; do not remove them from the ear of the corn entirely.
Step 2: Once you reach the ear of the corn, remove the silk and discard.
Step 3: place the husks of the corn back over the ear of the corn so that it is covered completely. In a large pot of cold water, soak the husk-covered corn in water for at least 20 minutes.
Step 4: After the corn has soaked for at least 20 minutes, place the corn on a hot grill as-is, with the husks still covering the corn kernels.
Step 5: Cook corn for approximately 30-35 minutes over indirect heat, depending on the heat of the grill, until done.
Step 6: Serve! The corn should be so juicy and flavorful, you may not even want (or need) to serve it with butter, salt and pepper.