Fill a large roasting pan with water. The pan should be big enough to soak 12 ears of corn. I happen to have a massive one from KitchenAid that I love. It fits a ton of corn.
Add salt to the water. You want to season the water. It adds flavour while the corn soaks, trust me!
Peel away the silk of the corn, then fold the husks back over. (it's not tragic if you forget the silks, but they will flame up on the grill if you do)
Allow corn to soak for about an hour.
About 10 minutes before you want to cook the corn go fire up your grill. You want it preheated to a medium heat before the corn goes on. Treat your grill like your oven, always preheat it.
Remove from pan, dump the water out of the pan. (You can now use that pan to carry all the corn out to the grill) Rinse off the corn.
Pop the corn back into the dry roasting pan and carry outside to the grill.
Lay the corn on the grill, put down the lid, and allow to cook for about 15 to 20 minutes. You'll want to give the corn a turn every so often, about every 5 or 6 minutes to cook evenly on all sides.
Remove from grill, and turn grill off.
Remove the husks before serving.
Spread on some compound butter and salt.
Enjoy with a big old buttery smile!