6 ears of corn (preferably with husks intact)
1. Preheat the grill with two heat zones: a very-high heat zone and a low-heat zone.
2. As the grill heats, shuck the corn, removing husks and silk but keeping stems in place to use as handles for easier grilling. (You can save the corn husks to make tamales or to use in stock if you wish. To store, allow them to fully dry, then store unrefrigerated in plastic zip-top bags.)
3. When the grill has fully preheated, brush the grill grate clean (so the corn won't stick). Place the shucked ears of corn on the hot side of the grill, allowing some of the kernels to char a bit as you wish. The longer the corn stays in contact with the grill grates, the more char will develop. For less char, turn the ears of corn frequently and move them quickly to the cooler side of the grill.
4. Total cooking time varies depending on the length of time the corn spends on the hot side vs. the cooler side of the grill, ranging from about 5 minutes to about 12 minutes. When corn is fully cooked, you will notice the kernels become brighter and more translucent.
5. Remove corn from the grill as finished. Eat plain, or serve with butter or flavored butter of your choice.