1. In a large bowl or pail of warm water that tastes as salty as the sea, soak the corn in their husks for 2 hours.
2. Preheat a gas or charcoal grill to medium. Place the corn on the grill and cook for 30 minutes, turning often. The outer leaves will burn, which is just fine. Remove the corn from the heat. When cool enough to handle, pull back the husks from the corn and tie back to serve. Butter the ears while the corn is still hot.