With your hands, remove and discard the entire husk from the corn along with as many strings as you can grab in 5 seconds.
Stand the corn up in the center of a baking tray and slice down each side with the chef’s knife to remove the kernels.
Heat the pan on the stovetop to high heat (7-8 out of 10).
Once hot, add the grapeseed oil.
Once the oil is hot, add the corn kernels and the salt.
Spread them out as evenly as possible on the surface of the pan and cover with the splatter screen.
Cook without touching for 2 minutes, then flip. Repeat 3 times until corn has cooked for ~8 minutes.
Transfer to a plate and enjoy!