1.   Grill corn in husk, covered over medium hot coals, turning frequently.

2.   Grill the corn, turning, until the ears are lightly charred.

3.   Grill corn by pulling the husks down all the way around the corn to the base.

4.   Grill corn, covered, in foil directly over medium heat, turning as necessary.

5.   Grill the corn when you want a sweeter, caramelized flavor that can stand up to strongly flavored ingredients like chilies.

6.   In Oaxaca, Mexico, corn is traditionally grilled without the husk by street vendors who cook the ears until smoky and golden over charcoal-burning braziers.

7.   The only important question is whether to grill the corn in the husk or stripped bare and exposed directly to the heat.

8.   There are several ways to grill corn on the cob.

9.   To grill corn over an open gas flame, hold the corn with tongs over the flame and turn so that it scorches evenly.

10.   When boiling or grilling corn, I often intentionally cook too many ears.