Preheat your grill to medium-high heat, allowing it to become hot and ready for cooking.
Carefully peel back the husks of each corn cob without removing them entirely, then remove the silky threads inside. Fold the husks back around the corn or tie them for easier handling.
Brush each prepared cob lightly with vegetable oil or spray to prevent sticking and promote even charring.
Place the husked cobs directly on the grill, husks and all, and cover with the lid. Grill for about 10-15 minutes, turning occasionally, until the kernels blister and char in spots, releasing a sweet smoky aroma.
Using tongs, carefully remove the hot cobs from the grill and set them on a serving platter. Let them sit for a minute to cool slightly.
Unwrap the husks just enough to expose the kernels, then brush the hot corn generously with melted butter, allowing it to melt and seep into the charred spots.
Squeeze fresh lime juice over the corn for brightness, then sprinkle with salt, pepper, and optional chopped herbs for added flavor and color.
Serve immediately while the kernels are juicy, smoky, and tender, with a satisfying snap with each bite.
