Preheat the grill to 500F.
Trim the silks off the tops of the corn, but don’t shuck the ears.
Place the ears on the grill and turn the flames down so they won’t touch the ears.
Grill for 30 minutes, turning every ten minutes.
Remove from grill and let cool for 10 minutes.
Taking care to avoid steam burns, peel back the husks and spread with butter and salt.