One of the highlights of summertime grilling, grilled and lightly charred sweet corn on the cob is as easy to prepare as it is delicious to eat!
Fill a large bowl with cold water; set aside.
Carefully peel back the husks leaving them attached to the base of the corn; remove and discard silk. Under running water, use a vegetable brush to remove any excess silk. Pull husks back over corn and place in the bowl of cold water. Let soak for 10 minutes.
Heat grill to medium-high.
Remove corn from water, drain, and pat dry. Lightly oil the grill grate and place corn on hot grates for 3 minutes. Turn and grill for another 3 minutes.
Remove from heat and carefully pull back the husks exposing the corn. Generously brush corn with the olive oil and return to hot grill, turning with tongs as necessary to achieve lightly charred grill marks on the corn, about 15 minutes.
Remove from heat and sprinkle with salt and pepper as desired. Serve with additional olive oil.