For four or more ears, in husks
1. Heat the grill: Prepare an outdoor grill for high, direct heat.
2. Prepare the corn: Trim the silk from the top of each ear to prevent it from catching fire and burning. Peel away the first layer of husks and remove the stalk end using a serrated knife to expose the bottom of the ear. This will make it easier to slide the ear from the husk, post grilling. (Optional: Peel back a 1-inch section to expose the kernels and char some of the corn.)
3. Grill the corn: Place the corn on the grill, cover and cook for 5 minutes. Uncover, turn and cook 5 minutes more. Repeat turning at 5-minute intervals until the husks are black on all sides and the exposed kernels are charred, 15 to 20 minutes of total grilling.
4. Cool the corn: Remove the ears from the grill and cool for 5 minutes. Then you should be able to easily pull back the husks and silk. Serve with butter, freshly ground pepper and salt (optional).
Note: Grill extra corn to use in other recipes. Leftover corn can be stored in an airtight container in the refrigerator for up to four days.