Select tender sweet corn in the husks. Strip down husks and remove the silk. (Don’t remove the husks.) Soak corn in salted ice water for 20 minutes to 1 hour, and then drain well. Brush the corn with softened butter and sprinkle with salt and coarse, freshly ground black pepper. Bring the husks up around the corn. Be sure the entire ear is covered. (Optionally, secure the husks using 3 pieces of thin florist’s wire. Lay corn on top of hot briquettes and cook for 10 minutes. Turn corn a quarter 4 times while cooking. When cooked, remove wires and husks. Serve at once. 
 

Method 2 – Remove the husks and silk. Soak in salted ice water for 20 minutes to 1 hour. Brush with softened butter, salt, and pepper. Wrap each ear securely in a double thickness of heavy-duty aluminum foil, twisting ends well. Lay foil packets on top of hot briquettes. Cook 10 minutes, turning once.