Make sure the corn is completely clean of all the husks and silks. Mix 3 tablespoons of salt with 6 cups of warm water in a tall pitcher and set aside.
Turn the burner of a gas stove to high heat and place 1 or 2 ears of corn on the flame, depending on the size of the grate. Grill, rotating the corn as needed, until the kernels are charred on all sides, about 2 minutes per side or 10 minutes total. Immediately submerge the corn in the salted water and let sit for 2 to 3 minutes before serving. Repeat with the remaining corn.
You can leave the corn in the salty water until you’re ready to serve, but it tastes best soon off the fire.
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