Pull down the husks and remove the silk. Brush each ear with about 2 tsp. of butter and pull the husks back up around the ears. If they don't completely cover the corn, that's okay. The exposed kernels will char and take on that great smoky flavor. Place the corn on a gas grill over medium heat or on a charcoal grill 4 to 6 inches from medium coals. Grill for 10 minutes, turning the ears halfway through the cooking time. Season with salt and pepper.