The easiest way I’ve found to grill corn on the cob is to pull the husks back toward the stalk, then remove the silk, then fold the husks back up to cover the ears somewhat. You don’t have to cover the corn back up all the way. Some charred corn tastes good. In fact, you can just pull the husks off if you’d like it all charred. I like to soak the ears in water for half an hour or so before barbecuing them but if I’m in a hurry I skip that step.
Grill about 15 minutes if you’ve left the husks on, about 5-10 minutes, turning frequently, if you’ve husked it completely.
Finish husking it and then serve with butter, salt and pepper.