First Step: Preheat your Traeger grill to 375°F, setting the stage for even, consistent cooking that locks in moisture and delivers a perfect char.

Second Step: Peel back the husks gently without removing them entirely to expose the kernels. Remove silk strands thoroughly and then rub each ear of corn with avocado or olive oil. Sprinkle with kosher salt, freshly ground black pepper, and optional herb rub. Fold the husks back over the corn to keep it moist while grilling. Alternatively, completely husk the corn for a direct grilling experience with oil and seasoning applied directly to the kernels.

Third Step: Place the prepared ears of corn directly on the grill grates. Cook for 20 to 30 minutes, turning every 5 minutes to ensure even cooking and smoky flavor penetration. For husked corn, aim for about 25 to 30 minutes at a higher 500°F setting; peeled corn cooks best at 350°F for around 20 minutes.

Fourth Step: Check corn tenderness by piercing kernels with a fork. They should be tender yet have a slight bite, with the exterior showing light char marks for texture contrast.

Final Step: Remove the corn from the grill and immediately brush with unsalted butter for richness. Sprinkle additional seasoning to taste if desired. Serve hot as a delicious side dish. For dietary adaptation, use dairy-free butters or lemon herb vinaigrettes as alternatives. This recipe works wonderfully alongside grilled steak and shrimp stir fry for a complete meal experience.