Start by preheating your grill to medium-high heat. If you prefer less charring, soak the husks in water for about 15 minutes to prevent flare-ups, otherwise keep them dry for a more intense smoky flavor.
Place the corn directly on the grill, husks still attached. Close the lid and cook for about 10-12 minutes, turning every few minutes, until you hear the husks crackle and see charred spots developing.
Using tongs, carefully peel back the husks and silk while the corn is still hot — the husks will be smoky and slightly charred, and the kernels underneath should look juicy and plump.
Brush the hot corn generously with melted butter, letting it seep into the kernels, and sprinkle with coarse sea salt and chili powder if using. The butter will melt instantly, adding richness and shine.
Squeeze fresh lime or lemon juice over the corn for a bright, tangy contrast to the smoky sweetness. Serve immediately while the kernels are juicy and fragrant.
Enjoy the smoky, tender kernels with their slightly charred edges, bursting with flavor and perfect for a casual outdoor feast.
