This is the moment of truth, but be careful—steam is a sneaky villain. Grab a potholder and peel back just one section of the husk, like peeling a banana. Look at the kernels: they should be a vibrant, sunny yellow or white (depending on the variety), plump, and slightly translucent.
If you see any brown, crispy edges on the kernels? That’s perfect—that’s the char we all love. If the kernels look pale and watery? Back on the grill they go, my friend. Patience, young grasshopper.
