1 medium-sized or large ear per serving, or 2 small ears
Remove and discard the dry outer husks of fresh ears of corn, trim excess stalks. Carefully separate and pull down the soft pliant inner husks and remove and discard all the silk.
Rub the kernels generously with butter and salt lightly. Pull the husks back, smoothing them in place, and secure the tips with a twist of wire. Place the ears on the edges of the grill while using the center area to prepare the main course. Turn the ears occasionally and allow about 20 to 25 minutes cooking time. Clip the ties away and serve in the shuck.