Years ago I was introduced to the best corn-on-the-cob I have ever eaten. I have never seen it prepared like this anywhere else...except for when I fix it. It's so easy and nearly foolproof! You won't have any of those charred kernels like you see on cooking shows. It can be done on a gas grill, but I work with my Weber charcoal model.
Get your corn in the husk and do not peel it back to check the kernels. You'll just have to feel the ears and pick the best ones you can. Pull off all of the silks you can and whatever is left on the ear after cooking will pull off easily. Soak the corn in a bucket of water for 20 minutes or as long as an hour or so while your fire is getting hot and you are preparing other things to grill.
When you are about to put the corn on the grill, put the silks and any excess pieces of husk in the fire. It'll add a bit of flavor. Place the corn over a hot fire and turn when the bottom side begins to dry and the husks begin to char. Repeat this process until "browned" on all sides. The corn will be steamed from the moisture that is in the husks.
A good way to remove from the grill is to use an old oven mitt that you might dedicate to outdoor cooking. Peel the corn and butter and salt it while holding the husks. If preparing a large amount for a party, you can melt butter in a pitcher of hot water and just dip the corn in it before salting. The butter will remain on the top of the hot water. Total cooking time will be in the 15 - 20 minute range.
This method works great for freezing. Grill a large quantity of fresh corn and when you're finished, peel the corn and cut off the stalk. Put the flat end of the cob on a cutting board and run a sharp knife down the cob, slicing all of the kernels onto the board. Package immediately in freezer bags and have fresh tasting grilled corn all winter!
Tomorrow, dessert...on the grill!
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