Prep. time: None
Soaking time: 1 hour
Cooking time: 25 minutes

1. Soak the ears of corn in their husks in water for 1 hour. Drain.
2. Place the corn on the grill over indirect heat for 25 minutes, turning three times to ensure even cooking.
3. Open up the ears of corn using oven mitts to prevent the escaping steam from burning your hands.
4. Serve with butter and salt. You can also make a flavored butter by adding some puréed sundried tomato or chopped parsley or basil to the butter.