Peel the husks all the way back but don't remove them.
Make a handle of the husk by using a rubber band or string (or even a strip of husk) to tie the husks together. This mainly just looks cool; you can turn the corn with tongs or your fingers if you don't want to mess with the husks.
Put butter or olive oil on the corn, or spray with Pam. Or don't, if you want to do the real adventure last step.
Lay the corn cobs nekkid on the grill over high direct heat. The tied-back husks extend off the grill.
Pay attention and turn the corn with the handle as it browns. You can close the lid if you want, but keep an eye on them. It takes me about 15 minutes.
They're done when the kernals are turning a light brown all around. If you did it right, they'll almost fall off the cob as you eat. Then add your butter or salt or whatever.
For a real adventure, cut open a lime, rub it on the hot corn, then sprinkle with chile powder--yowza good! You'll never eat corn any other way.
Most of this is from Steven Raichlen's How To Grill. His website's here.
