x ears of corn (where x = how many ears of corn you and your friends can eat)
butter, to taste
salt and pepper, to taste
Pull the husks a little more than half way down the ears of corn. Remove the silk, and rinse the ears under cool running water to wash away any lingering silk. Push the husks back up the ears, then tie the tops with kitchen twine. Cover the ears with cold water and soak at least 30 minutes.
Heat the grill. When the grill is ready, placed the prepared ears of corn on the grill rack over high heat. Grill, regularly turning the corn by quarter turns, until the husks are charred all around, about 15-20 minutes. Serve hot with butter, salt and pepper.
