to Grill Corn on The Cob.
Take your ears (of corn) and pull the husk back halfway. DO NOT REMOVE THE HUSK. Pull as much of the silk (or what I call “hair”) off the corn and discard. Return the husk back to its original position.
Place the corn in a large pot. Generously sprinkle salt and pepper over the corn. If you want a burst of flavor use Cayenne Pepper instead of black pepper, but be WARNED as with Cayenne a little goes a long way. Fill the pot with water so all the ears are submerged. Let corn soak for no less than an hour (this keeps the husk from catching fire when you are grilling the ears).
After the corn soaks for at least an hour heat the grill on high.
Add the corn to the grill. Cook each side for 15-20 minutes or until the husk is 75% blackened.
Remove from the grill. Remove the husk. Roll in butter. Add some salt.