Peel back the husks on each ear of corn, keeping them attached at the base (don't pull them completely off). This is your best friend for even cooking. Remove the silk strands—the fine, hair-like threads—by running your hands under cold water while rubbing gently. Pro tip from my gathering experience: do this prep work 2-3 hours ahead of time. Your corn stays fresh in the fridge, and you're not rushing at grill time. Pat the corn dry with paper towels. Moisture on the kernels creates steam instead of those gorgeous char marks.

Turn your grill to high heat and let it preheat for at least 10-15 minutes. You want that grate hot enough that water droplets sizzle and evaporate in seconds. This is where people skimp, and it costs them flavor. A properly preheated grill creates that caramelization on the corn kernels that makes people say "wow." If you're grilling in Colorado's dry climate, the high heat also helps you control the cooking time perfectly.

Place your corn directly on the grill grates with the husks pulled back. Here's the critical part: turn the corn every 2-3 minutes for about 10 minutes total. You're looking for light golden-brown char marks on the kernels, not blackened skin. As you rotate, you'll see the kernels begin to soften and release their natural sugars. Pierce a kernel with a knife—it should feel tender but still juicy. Overcooked corn shrinks and becomes dry, which wastes your money and disappoints your guests.

In the final minute of cooking, brush your melted butter over all the exposed kernels. Roll the corn gently on the grate to coat evenly. The heat will caramelize the butter slightly, creating this incredible savory-rich finish. This is why restaurant corn tastes so good—they're not stingy with the butter, and neither should you. This 30-second step transforms good corn into memorable corn.

Transfer your corn to a serving platter or wooden board (this looks beautiful for gatherings). Sprinkle with sea salt, black pepper, and parsley if using. The key detail: serve the softened butter on the side so people can add as much as they want. I know this seems indulgent, but here's what I've learned from a decade of nutrition work: when people feel in control of how much butter they add, they actually eat more mindfully. Plus, it makes the dish feel more luxurious and intentional.