I do the soaking thing also and put them on the grill in husk. Done when the husk turns black.
Butter em up and lightly dust with Cayenne pepper. Spicy sweet corn, yum.
I’ll admit… I don’t think I’ve ever had corn on the cob prepared in a way I didn’t like it (other than starting with bad corn)… Steamed, boiled, Grilled husk on, off, or in foil, even smoked. I’ve just found that husk on and soaked and put on the grill is the easiest and hardest to screw up. My daughter came home last night around 9 and was upset that I only saved her two ears.
no husk
rubbed in olive oil
finished with butter, salt and pepper, and a little cayenne or chipotle powder
[ol]
[li]husk corn[/li][li]save the leaves[/li][li]roll in melted butter[/li][li]pepper, salt, and sometimes other stuff[/li][li]sometimes Old bay seasoning, it adds a little something.[/li][li]wrap corn in leaves like you’re re-husking it, tie with bakers string[/li][li]grill[/li][li]consume[/li][/ol]
take all the silk off, peel back enough to do so and then lay it back. soak so it will char less and steam more. though some liked the kernels cooked down some and slightly brown, this is where the ears that are still on the grill after the first helping are enjoyed for their chewy goodness.
I like to butter them and then roll each ear in a course salt and pepper mix. I then grill them with some wood chips on the coals and the lid down to give them a nice smokey flavor.
I’m in the foil camp. Peel every thing off, rub with butter, sea salt and fresh ground black pepper, roll in foil and throw on the grill/BBQ, turning every few minutes.
you still get the nice charred bits. Yum.
Do NOT try that. Me and my buddy once tried to extinguish a portable one-use grill with a bit of leftover watermelon. The smell haunts my nightmares to this day…
Used to it in husk, switched to without. I put the cob under the faucet but otherwise nothing on it. I put the butter / salt / spices on after grilling.
Brian
I’ve not tried watermelon but grilled pineapple slices are amazing.
I can’t ever get it right on the grill. Plus, the smokey flavor from the grill just doesn’t work for corn for my son or I - and my husband doesn’t eat it anyway.
No, I take that back - my HUSBAND can’t get it right on the grill. I end up just plain nuking it when I want it to turn out right. Then we (son and I) chow down with a little salt and a TON of butter put on each ear after the nuking process. (Actually, it works out really well - husband takes the steaks off the grill, and then I start the corn. This way the steaks get to REST - otherwise he’d be all cutting them up the second they came off the grill. The barbarian. 
)
Purist here. No grilling - boiled, steamed or nuked for that tender juicy awesomeness.
I leave a single layer or two of husk and take off the silk before putting it to the grill. Water bottle to handle flare ups. With just one layer, I get plenty of char.