This is one that Ric has done several times. He first saw this done when the boys were in Boy Scouts.
Peel back husks from the corn without detaching from cobs and remove most of the silks.
Rewrap cobs in husks; soak in water for at least 25 minutes or up to an hour.
Drain and pat dry. Stir together butter, garlic, parsley, salt and pepper. You can add or delete ingredients to taste.
Fold back the husks again and brush butter mixture evenly over kernels.
Fold husks back over cobs; tie tightly with kitchen string. We have a corn holder that we picked up at Lowe's hardware store.
Place on foil covered grill over medium-high heat; cover and cook, turning often, for about 15 minutes or until browned all over outside and corn is tender inside. We have also used light grease on the grill with out the foil. The last few times we've not worried about it because of the corn holder.
The slightly singed corn has a terrific taste and is great on a summer afternoon with your favorite chicken, ribs, or kabobs.