In a large bowl or bucket, cover the ears of corn (still in their husks) with cold water. Soak them for ten to fifteen minutes. Remove and drain. Cook on an outdoor grill for about fifteen minutes on a rack over hot coals, turning frequently. Serve immediately, with salt and butter. To serve, carefully remove the husk and silky threads. (To be very fancy, before soaking, peel the husks without removing them, remove the silky threads, then put the husks back in place, holding them with kitchen string.) The husks and silks can also be removed before grilling.
Remove husks and silky threads from corn. Drop the corn into a large pot water which has been heated to a rolling boil. Cover. Keep heat on high until the water begins to boil again. Lower heat and allow corn to cook for five minutes. Serve immediately, with butter.
Servings 4