Soak the ears of corn in cool water for a least 20 minutes to prevent the husks from burning on the grill. I soaked the corn in a sink full of water.
Preheat the grill over medium high heat (approximately 400 degrees F).
Then place the ears of corn directly on the grill grates. Cook the corn for 20-22 minutes turning occasionally until the corn is cooked through and the husks are charred. I checked the corn by pulling back part of the husk and made sure that the corn is a bright yellow color and cooked through.
Remove the corn from the grill. Let it cool until it's cool enough to handle. Then remove the husks and silks on the corn.
Serve topped with the salt and butter. Enjoy!
Notes
*Some recipes calls for remove the silk before grilling. I find that it's too difficult to remove without removing the husks. Once it's cooked, the silk and husk remove easily and taste great too!*Refrigerate the leftovers in air tight container for up to 1 week. You can also remove the kennels from the cob and refrigerate the kennels or freeze them for a future meal.