The tastiest corn on the cob is grilled with the husk on.
Grilling the corn cob with the husk on, after soaking it, leaves the kernels juicier and prevents the husk from burning on the grill.
Corn on the cob lends itself to many flavors. You can prepare classic corn on the cob (also known as street corn), remove the kernels and mix them with bacon, or enjoy them simply with salt and pepper. Food52 adds that everyone can choose how to eat it, spreading it out like a typewriter or rolling it in circles with a rolling pin.
The most tedious part is usually removing the kernels from the corn. According to HuffPost, one of the best ways to enjoy it is to roast it with the husk on, after soaking it for five to ten minutes. This prevents the husk from burning and adds moisture.
WellPlated notes that the husk traps moisture and heat inside, much like aluminum foil. It protects the beans from direct flames and retains steam, keeping them extra juicy. Much of the silken threads also burn off during cooking, making things easier later on, though the husks should still be carefully removed once cooled.
If you want lightly roasted kernels, HuffPost suggests briefly grilling the unpeeled cobs for a smokier flavor.
The husk and silks serve a purpose in cultivation. According to the book *The Farmer's Life*, the husks protect the developing seeds, and the silks collect pollen and carry it to the kernels. *Food Print* indicates that the leaves can be used to wrap tamales or other foods, and the leftover cob can be used to prepare everything from broth to corn jelly.
