Heat the grill to medium.

Pull the outer husks down the ear to the base. Strip away the silk from each ear of corn by hand. Fold husks back into place, and place the ears of corn in a large bowl of cold water with 1 tablespoon of salt for 10 minutes.

Remove corn from water and shake off excess. Place the corn on the grill, close the cover and grill for 15 to 20 minutes, turning every 5 minutes, or until kernels are tender when pierced with a paring knife. Remove the husks. Spread butter over the corn while hot and serve.

Optional Flavored Butter:
½ cup (1 stick) unsalted butter, softened
1 garlic clove, minced
1 T. chopped fresh thyme or 1 tsp. dried thyme
1 T. minced fresh parsley or 1 tsp. dried parsley
1 tsp. fresh lemon juice
¼ tsp. black pepper
¼ tsp. fine sea salt

In a bowl, mash together butter, garlic, herbs, lemon juice, pepper and salt.

Spoon the butter onto a piece of parchment paper or plastic wrap, form into a log and wrap well. Chill for at least 3 hours before using.