Shuck the husks back carefully without tearing them, revealing the bright kernels underneath. Keep the husks attached at the base to act as handles and insulators during grilling.
Submerge the corn in cold water for about 10 minutes, ensuring the husks stay moist. This helps prevent burning and creates a bit of steam for tender kernels.
Preheat your grill to high heat, aiming for a hot, even surface. Place the soaked corn directly on the grates, husks still attached.
Grill the corn, turning occasionally with tongs, until the husks are charred and blackened in spots, and the kernels start to pop and turn golden, about 10-15 minutes. The kernels should feel tender when pressed gently.
Remove the corn from the grill and let it rest for a minute. Carefully peel back the husks, which will be smoky and slightly charred, revealing the juicy, smoky kernels inside.
Use a brush to generously coat the hot kernels with melted butter, allowing it to seep into all the crevices for rich flavor.
Sprinkle coarse sea salt over the buttered kernels, then add chili powder for a spicy kick if desired. Squeeze fresh lime juice over the top for brightness.
Serve the grilled corn hot, garnished with additional lime wedges if you like, and enjoy the smoky, tender bite with a satisfying crunch.
