Trim the loose, outer part of the husks off of each ear of corn, leaving the inner layers in tact. Cut the tips off and soak them in the water for one hour.
Drain the water and put the corn on a rack with the cut parts down for thirty minutes or so. (I just use my dish strainer)
Heat the grill on high (about 350 degrees F.)
Place the corn on the hot grate and turn them a quarter turn every 5-6 minutes.
When the corn is done, the husks will be dry and papery and the kernels will be hot and juicy inside.
Peel back the husks and pull off the silk. Use the husk as a holder.
Serve hot, topped with butter and a sprinkle of salt.