Heat your grill on high to around 375 degrees.
Pull off any loose corn husks from the cob. You can also pull off a few additional husks which will allow more of the corn kernels to get charred.
With a pair of scissors, trim the ends of the corn where the silk is and the thin strands of the cornhusk.
Place the ears of corn on the heated grill and cover with the lid. Adjust the grill as necessary and try to maintain around 375-400 degrees, or at a medium-low flame.
Turn the ears every five minutes to cook all the sides and keep the husks evenly charred. This should take 15 - 20 minutes.
Remove the corn from the grill and let cool for about five minutes so it will be easier to handle.
Remove the corn husks and the silk for the corn by pulling the husks backward from the ear. I tie the husks with the corn husks I pulled off earlier. It helps to use a towel to hold the corn while you shuck it because it is going to be hot. You can also pull the husks off the ear or cut them off with scissors. Whatever is easier for you.
Place the corn on a platter, spread butter over each ear, and salt and pepper to taste.
Leftover corn and be stored whole wrapped in plastic wrap or in a plastic bag in the refrigerator for three days. You can also cut the corn off the cob and keep it in a sealed container or you can put the cut corn in a plastic bag and freeze it.