If you can buy fresh from the field with the husk still on, pull all of th ehusk back and remove the silks. Drop the entire ear with husk into a sink of cold (preferably iced) water for about 10 minutes. Remove, salt lightly, add a pat or two of butter per ear and tie the husk back into their normal position with some Butcher's string. Place directly on the hot grill for about 5 minutes and turn once for 5 minutes on the other side. The husks will brown and may even burn slightly at the tips, but nevermind. Remove, pull husks off, eat...