Preheat: Heat a grill to medium high heat (375 to 450 degrees Fahrenheit).
On the Grates: Shuck the corn by peeling down the outside layers one at a time and keeping them attached, facing downwards away from the cob. When you’ve finished, use kitchen twine or string to tie the leaves together. This step is optional; it makes a natural handle for eating the corn. Otherwise, simply shuck the corn. Use your hands to rub oil on each corn cob evenly. Place the corn directly on the grill grates and cook until it begins to blacken, then turn. Cook about 12 to 15 minutes total, until blackened on all sides. Serve immediately with butter and salt, using the tied husks as a handle for easy eating.
In Foil: Shuck the corn. Place each corn cob in a sheet of aluminum foil. Rub it with olive oil and sprinkle with salt and pepper. Top it with a few thin pats of butter (½ tablespoon in each packet). Seal foil around corn, sealing the edges at the top but not making it too tight. Poke a few small holes in each packet. Place the packets on the grill grates and grill for 20 to 25 minutes, turning occasionally, until corn is bright yellow and cooked.
In the Husks: Remove any loose husks from the corn cobs. Shuck the corn by peeling down the outside layers one at a time and keeping them attached, facing downwards away from the cob. Remove the silk, then pull the husks back up over the corn (it can be a bit messy). Soak the corn cobs in cool water for at least 20 minutes to prevent scorching. Place the corn directly on the grill grates and cook until the husk begins to blacken, then turn. Cook 20 to 22 minutes total, until the corn is cooked through. To check whether it’s done, pull back the husk on one corn to make sure it is bright yellow and cooked through all the way to the bottom of the cob. Serve immediately with butter and salt.
