Husk the Corn
Start by husking the corn and removing the silks; that way the kernels can get a nice char on them.
Skewer the Corn
Then, carefully drive a wooden skewer into the flat end of the corn, creating a handle at the end of the cob. This is easiest if you sharpen one end of the skewer first and then drive the sharpened end into the ear of corn.
Heat your Grill
Heat the grill to medium-high heat and brush the grates with vegetable oil to prevent the corn from sticking. If you don’t have an outdoor grill, you can use a cast-iron grill pan and grill the corn indoors instead.
Grill the Corn
Grill the corn, turning occasionally, until lightly charred on all sides, about 10 minutes total. Then, add flavor to your corn, if desired, by brushing it with butter or mayonnaise and sprinkling cotija cheese on top. Want to add some spice? Try a pinch of chile powder or cayenne — or add a dash of hot sauce.
Kristie Collado is The Daily Meal’s Cook Editor. Follow her on Twitter @KColladoCook.