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When grilling, I soak for an hour or two in salt water, husks on. And then cook over direct heat until the husks are nicely charred, then let it rest 5 - 10 minutes before peeling.

mjb.
 

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As far as soaking goes, I really haven't compared soaked vs. dry. It is just the way we always did it at family get togethers.

One benefit, probably not applicible to corn that isn't just hours off the stalk is that any little critters hiding in the tassels and husks tend to come swimming out.

mjb.
 
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