Start by removing any loose husks from the corn. Gently peel back the outside layers of the husk, leaving the bottom attached to the corn. Remove the silk, then pull the husks back to cover the corn. Repeat with all of the corn cobs.

Soak the corn cobs in a large bowl of cool water for at least 20 minutes. This will prevent the husks from scorching on the grill.

Heat the grill to medium-high or between 375°F and 450°F.

Place the corn directly on the grill and cook until the husk begins to blacken. Turn the corn and continue to grill for a total of 20-22 minutes. The outside of the husks will be charred. Peel back the husk on one cob to check for doneness. The corn should be bright yellow and the niblets tender to the bottom of the cob.

Serve warm with salt and softened butter.