Grilling corn sounds like a simple proposition — but our research found dozens of cooking methods for this classic summer vegetable. Turns out, for corn with a distinctly grilled taste and lightly charred kernels, no single technique is perfect. Here’s what we discovered:

• Tasters didn’t like the grassy flavor the corn took on when we grilled it in its husk. For the best caramelized, smoky flavor, we recommend grilling the corn husked.
• The grill imparts great flavor but can make corn tough and dry. Soaking the husked corn in salted water before grilling keeps the kernels moist and seasons them, too.

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• 8 ears Corn

• 1 gallon Water
• 1/2 cup Salt
• 1/2 cup Sugar (if corn not sweet enough)

1. Brine corn for 1/2-8 hours
2. Grill over hot fire, covered, flipping every 2-3 minutes until done and charred, 10-14 minutes
3. Brush with softened butter