OK, just to add my $0.03 to the "a zillion ways to cook corn
on the cob" thread:

I've had pretty good results with a method I first starting trying
about a year ago - shuck the corn, wash it, and put it (still
dripping wet, and possibly adding a little extra water just to
be sure) on a sheet of aluminum foil. After adding a bit of
butter (maybe a tablespoon, cut up and spread around) and
sprinking with kosher salt and fresh ground pepper, wrap the
foil up tightly around the corn, crimping the ends and such so
that the water can't just run out. Grill it (over a medium-low
gas grill, in my case) for about 15-20 minutes, turning
occasionally.

Bob M.