Peel back husks from corn on the cob without detaching from cobs; remove silks. Rewrap cobs in husks; soak in water for at least 20 minutes or for up to 1 hour. Drain & pat dry.
Place the corn cobs on a greased grill over medium-high heat; cover & cook, turning often, for about 15 minutes or until browned all over on the outside and corn is tender inside.
Peel back the husks, slather on the butter and salt, if you are inclined and have a feast.
Note: our very good friends who are great cooks and barbecuers, don’t bother with removing the silks or soaking. They say that as long as the corn is really, really fresh it doesn’t require the soaking. It’s certainly simpler! We tried their method & have been doing our corn this way all summer! Why not give it a try too! Last weekend we had a corn pig out, fabulous. As they say, lip-smacking good!