Start by soaking the corn with husks in cold water for about 10-15 minutes. This helps prevent the husks from burning and keeps the kernels moist during grilling.
Preheat your grill to medium heat, aiming for a steady, moderate temperature to get that perfect smoky char without burning the husks.
Carefully peel back the outer husks from each ear, revealing the hot, smoky kernels inside. Leave the husks attached at the base to hold the cob together and for easier handling.
Brush the exposed kernels lightly with melted butter, then sprinkle generously with salt and a dash of chili powder for flavor. Re-wrap the husks loosely if desired or leave them open for more direct charring.
Place the corn cobs on the grill, turning them frequently with tongs every 2-3 minutes. Listen for a gentle crackle and watch for spots of char to develop evenly across the kernels.
Continue rotating the cobs for about 10-15 minutes until the kernels are tender and have a beautiful, smoky, caramelized appearance. Feel for heat and slight stickiness to gauge doneness.
Remove the corn from the grill and let it rest for a minute. Peel back the husks or open them slightly to reveal the aromatic, charred kernels.
Drizzle the hot kernels with fresh lemon juice, then sprinkle with chopped cilantro for a bright, fresh finish.
Serve immediately, enjoying the smoky, tender corn with bursts of citrus and herb flavor in every bite.
