Keep the grill hot enough to color the kernels
Corn cooks over direct heat in this recipe. The occasional dark patch is part of the point, but the entire ear should not turn black while the kernels inside remain hard. Start over a medium-hot section and move an ear aside if the surface colors too quickly.
Peel off the husks and remove as much silk as you can before oiling. Bare kernels make it easier to see where the grill has been working. Use tongs to turn the corn a little at a time rather than leaving one side down for the whole cook.
The finish stays simple
Oil, lime juice, salt, and chopped cilantro make a light finish that lets the corn remain the main flavor. Brush it on after grilling, when the fresh herbs will not burn against the grate.
There is no cheese or mayonnaise in this version. Dairy cheese makes the serving neither vegan nor dairy-free; egg-based mayonnaise makes it nonvegan. Taste the corn before adding more salt, since sweet kernels do not need much to seem well seasoned.
Plan the rest of the meal around the fire
Corn is a useful side when the grill is already lit for something else. Keep a section available for it, and use clean tongs and a clean tray if raw meat is also being cooked.
An indoor grill pan is a possible alternative, with different timing and less smoky flavor. Ventilate the kitchen and expect contact marks rather than the scattered char from an outdoor grate. This recipe is written for outdoor grilling.
