12 ears corn
1/2 cup melted butter - (1 stick)
Salt
Directions: one line for each direction. When saved the lines will be numbered.
Remove the silk from the end of each ear and any loose leaves on the husks to avoid flare-ups while grilling.
Place the corn in the sink or a large tub, completely cover it with cold water and soak the corn for at least 2 hours.
Meanwhile, prepare a very hot grill. Remove the ears from the water and drain them of excess liquid with a few good shakes before setting them on the grill. If you have limited grill space, keep the corn soaking until there is room on the grill for them.
Place the corn in tight rows directly on top of the fire. Turn the corn every 5 to 10 minutes. Large ears of corn will need about 40 to 45 minutes of cooking time. If you like a bit of char on one side of the ear, leave one side of the corn exposed to the fire an extra 10 to 15 minutes.
Keep the corn warm in a large roasting pan covered with foil. When cool enough to handle, tear away the husks or peel the husks back to use as a handle. Brush the ears with the melted butter and salt to taste.
