This method works on a grill or in the oven (preheated to 500 degrees).

1. Carefully pull back the husks, keeping them attached while exposing the kernels.
2. Gently pull out the silks by hand.
3. Wrap each ear's husks back around the kernels and carefully twist the tops closed.
4. Place the corn on a medium-hot grill (or on the oven rack) for 20 to 30 minutes. Turn the ears occasionally so the corn roasts evenly; take care not to overcook. (If the fire is very hot, soak the corn in cold water for 10 minutes before grilling.)
5. Use tongs to remove the ears from the heat. Wearing oven mitts, remove the husks. If you like your corn charred and smoky tasting, baste the husked ears with olive oil or butter and put them back on the grill or under the broiler briefly before serving.