Tanko’s is authentic - but here’s what I do:
Fully peel, spray all over with spray butter & a spice blend, like Tajin or something. Wrap each individually in foil, and they’re the first thing you put on the grill indirectly, while you get everything else prepared - turn every 5-10 minutes or so, whenever you think about it.
Then, when everything is almost done, then that’s when you unwrap & hit directly on the flame for a minute or 2 a side to give it that char. The butter & spices have cooked into the kernels, they come out juicy, spicy, & buttery…..