Start your grilled corn on the cob by placing the corn (husks on) in a bucket. Fill with water until the corn floats. Let soak for 2-3 hours. You really can't over-soak, so put it on in the morning and place it in the shade until you're ready to cook.

Pre-heat grill to med-high heat, about 425-450°F. Place the corn (husks on) on the grates and close the lid. Check about every 5 min and rotate until all sides have a nice char.

Check for doneness of your grilled corn on the cob by peeling back a little of the husk and poke a kernel with a fork or toothpick. They should be tender and pierce easily. They should not be mushy or tough.

Once they're done remove them from the grill with gloves. Be careful, they will be hot! Remove the husks and serve with butter, salt, and pepper.