Heat your grill to medium. This first grill for the corn does the cooking. Once the kernels are cooked, they'll just need a few extra minutes to get charred.
Pull the outer husks on each corn cob down to the stalk end. Remove all the silk from each ear and then carefully pull the husks back up to cover each of the corn cob. Fill a large bowl with cold water and 1 tablespoon of salt. Place the ears in the bowl of cold water and let sit for 10 minutes. This will prevent the husks from burning when you put the corn on the grill.
Remove the corn from the water and shake to remove excess water from each cob.
Place the corn on the grill, cover and grill for 15-20 minutes, turning every 5 minutes. The corn is ready when the kernels are tender when pierced with a knife.
Remove the husks and set the corn aside. To save time, you can do this step the day before you char them.
When you're ready to char the corn, raise the heat on your grill to high.
Brush the grilled ears of corn with olive oil and season with salt and pepper.
Place the corn on the grill until slightly charred evenly on all sides, about 4 minutes total.
Remove corn from grill, and set aside to cool slightly.
When you can easily pick one up, with a sharp knife, cut the kernals from each corn and place the kernels in a medium bowl.
Don’t throw the cobs away! Put in a ziplock bag and keep in your freezer. You can use the cobs to make stock.