Photographer: Todd Zawistowski
Soak the ears of corn in their husks in a large bowl or pot of water for 1 hour. Light the grill. Grill corn over moderately high heat, turning often, until the husks are evenly charred all over, about 25 minutes. Peel back the cornhusks and discard the corn silk. Squeeze with fresh lime juice if desired or roll in butter. Sprinkle with salt and/or chili powder. Serves 12.