Method

• 1.
  Place corn, husks and all, into a bowl or basin of cold water for at least 1 hour. Allow the husks to become sodden. Place the corn onto the barbecue plate over high heat and cook, turning regularly, for about 10 minutes. (The sodden husks allow the corn to steam and stop it from charring.)
• 2.
  Pull the husk and silk back from the kernels, season with salt and black pepper and serve with a knob of butter.