On the Grates

1. Preheat your grill to medium-high heat (375-450°F).
2. Shuck the corn by peeling down the outside layers one at a time, keeping them attached and facing downwards away from the cob. 
3. Optional: Use kitchen twine or string to tie the leaves together and make a natural handle for eating the corn. 
4. Use your hands to rub oil on each corn cob evenly. 
5. Place the corn directly on the grill grates and cook until it begins to blacken, then turn.
6. Cook 12-15 minutes total, until blackened on all sides. 
7. Serve immediately with butter and sea salt, using the tied corn husks as a handle for easy eating.

In Foil

1. Preheat your grill to medium-high heat (375-450°F).
2. Shuck the corn, and place each corn cob in a sheet of aluminum foil. 
3. Rub the corn with olive oil and sprinkle with salt and pepper. 
4. Top each packet with ½ tablespoon butter. 
5. Seal the foil around the corn without making it too tight. 
6. Poke a few small holes in each packet. 
7. Place the packets on the grill grates and grill for 20-25 minutes, turning occasionally, until the corn is bright yellow and cooked.

In the Husks

1. Preheat your grill to medium-high heat (375-450°F).
2. Shuck the corn by peeling down the outside layers one at a time and keeping them attached, facing downwards away from the cob. 
3. Remove the silk, then pull the husks back up over the corn. 
4. Soak the corn cobs in cool water for at least 20 minutes to prevent scorching. 
5. Place the corn directly on the grill grates and cook until the husk begins to blacken, then turn. 
6. Cook 20-22 minutes total, until the corn is cooked through. To check whether it’s done, pull back the husk on one corn to make sure it is bright yellow to the bottom of the cob.
7. Serve immediately with butter and salt.