Place the 5 husked yellow sweet corn cobs into a large clear glass mixing bowl and drizzle with 2 tablespoons of avocado oil. Use your hands to rub the oil over every kernel until the cobs are slick and shiny. Sprinkle 1 teaspoon of sea salt over them while turning the cobs so the seasoning sticks to the oil. You'll see the corn turn a deeper, more yellow as the oil coats the surface. The oil shouldn't be dripping off but every cob must have a thin, even layer. (I used to use butter for this step but it burned too fast, avocado oil has a much higher smoke point.) Rub the oil at room temperature, this prevents the seasoning from clumping in one spot and ensures even heat distribution.

Place the cobs directly onto the grill grates over medium-high heat (about 400°F). Let them sit without moving for exactly 3 minutes to get those first deep marks. Use long metal tongs to rotate each cob one-quarter turn once you see the bottom kernels turning opaque and bright. You'll hear a distinct popping sound as the moisture inside the kernels heats up and expands. The smell of toasted corn should fill the air as the first brown spots appear. Go past 5 minutes without turning and the kernels will shrivel and become tough. Grill at 400°F not 300°F, high heat creates the char quickly before the inside of the cob gets mushy.

Continue rotating the 5 cobs every 2 to 3 minutes until all sides have patchy dark brown spots. Total grill time should be about 10 to 12 minutes depending on the thickness of your corn. Move the cobs to the cooler side of the grill if the char gets too dark before the kernels feel tender. The corn is ready when the kernels look slightly plump and the char marks are scattered across the entire surface. You'll see a light steam rising from the cobs when you lift them. Skip the rotation and one side will be burnt while the other stays raw. Rotate every 2 minutes, the consistent movement prevents the sugars from carbonizing too deeply in one spot.