If you are anything like me, I love fresh sweet corn on the cob. And as with any thing that you grill corn has it's own special way to be cooked so it will be tasty yet still juicy.
As with any vegetable that you want to grill you should start by soaking it in cold water. In this case we are 
not only adding extra moisture to the corn and its cob, but also softening the husks to make them easier to work with. Let your fresh cobs of corn soak in cold water for at least 30 minutes.
Unfortunately fresh corn on the cob is lined with what we call corn silk. Long thin, unappetizing strands of thread running between the protective husks and the kernels of sweet goodness. So take the ears of corn out of the water and remove about three or four of the outer layers of the husks. You need a couple layers of husks to protect the corn as it cooks, but you don't need it all. Save some of the husk leaves for tying later.
Now gently pull down the remaining husks to expose the corn and the silk. Remove as much of the silk as is possible. You don't have to get it all now. You will get the rest of it when you remove the husks after it is grilled, but it is best to get as much as possible now.
While you have the corn opened up it is a great time to add in some extra flavor. You can use whatever you like best. A friend of mine brushes rosemary flavored olive oil on his corn and it's delicious. Me I like butter so I melt butter and sprinkle in a little salt with some dill and powdered garlic. Brush it over the corn evenly. The great thing about the butter is that it will harden when it comes in contact with the corn and melt in as it cooks. 
Regardless of what you like spread it on good.
With the corn seasoned and ready to cook, you will want to close up the husks. Get it down evenly over the corn the best you can. If you take some of the removed husk leaves from earlier and tear them into strips you can use these to tie up the end of the corn to hold the husks in place while the corn cook. When tying the husks tie around the end of the corn cob, not past it. This will give the tie something to hold onto.
With your ears of corn all wrapped up you are ready to grill. These ears are going to forgive most anything except a lot of unnecessary handling. Odds are that you are going to be grilling these up with something else (like a main course) so find an unused corner of your grill or a warming rack and set the ears of corn there. You need these to cook over a medium to medium high heat for about 10 to 15 minutes. If you have a lower temperature or the ears on a warming rack you will need to increase the cooking time to 20 to 30 minutes. As long as the husks don't burn off the ears you are fine. Longer cooking time is going to give you more smoke flavor.
Once the corn is done remove it from the grill. I recommend keeping it there until you are ready to serve, so this is probably going to be the last thing off the grill. By the time the corn is cooked the husks will be dried out and about ready to fall off. Take the corn off the grill, remove the remaining husks and serve. You can put out some additional butter or whatever you like. I tend to make up way too much of the butter mixture from step 3 and us it to brush up the corn before serving.
