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1
If the ears have many layers of husk on them, peel off the first few only, leaving a few layers for protection.
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2
Soak the whole cobs in a pot of cold water for 15 minutes. This will provide extra moisture for cooking and will steam the corn kernels inside the husks. While the corn is soaking, preheat the grill to a medium temperature (350 degrees F).
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3
After soaking, remove the corn from the water and shake off any excess water. Begin by pulling the husks of the corn back (but do not completely remove them). Remove and discard only the silk.
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4
Brush the kernels with olive oil. Before you re-wrap the corn in the husks, add a little garlic, chopped onion, nutmeg, salt, and black pepper. For an international twist, try using herbs such as basil, cilantro, or oregano.
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5
Then reposition the husks back over the kernels and tie each ear with a piece of loose husk or twine. Place the prepared ears of corn on a medium heat grill, rotating the corn as needed to keep it from getting charred too much on one side. After a couple of turns, place the corn husk on an indirect heat (moved to the side of the grill) or on the top shelf of your grill, and close the cover.
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6
Allow the corn to slowly continue cooking for another 15 minutes. You will know it is done when you press a kernel and it shoots out it's sweet liquid. You know when you've gone too far if the corn cob flexes easily in your hands.
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7
Remove the corn from the grill. Be careful and wear oven mitts as the corn will be very hot! Grasping one end with a oven mitt or dish towel, peel the husks and silk from the top down (like a banana). They should all come off in one piece. Ashes will get on the corn, but this is ok. If the corn is too hot to handle, do this part in the sink under warm running water.
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8
Once you've removed most of the silk, rinse the corn under warm running water to remove any excess ash and silk.
