(Optional) Soak husked corn ears for 15 minutes in old water (this will help keep them plump and tender!).
When corn is almost finished soaking, fire up your grill! Remove corn from the water and pat dry. Brush olive oil over the corn, making sure it's evenly coated all over. Season with salt and pepper.
Place corn on the upper rack of the grill over medium heat (or if you don't have an upper rack, cook on medium low heat). Cook for 12-15 minutes, rotating the corn often to keep it cooking without drying out.
If you don't have an upper rack on your grill, cook the corn on medium-low heat. Cooking time may be a few minutes longer.Grilled corn in the husks:pull the leaves back and pull off the silk, but DON’T remove the leaves completely! Season with butter and salt and pepper, and replace leaves. Cook as directed, about 5 minute longer, peeking in to see if brilliant yellow.Grilled Corn in Foil: Season corn with butter, salt and pepper. Wrap in foil and cook as instructed, 5 minutes longer, if needed, until peeking in to see brilliant yellow.Freezing Corn: Freeze leftover grilled corn by cutting it off the cob and adding to a freezer safe bag. Remove as much air from the bag as possible, seal and freeze for 3-6 months. Thaw overnight in the fridge.