Soak the 4 ears of corn husks on (husks on) in a large Bucket or sink filled with cold water for at least 15 minutes. This prevents the husks from burning too quickly on the Grill and helps steam the 4 ears of corn husks on from the inside.

Preheat your Grill to medium-high heat, about 400–425°F. Clean the grates well with a grill brush.

Remove the 4 ears of corn husks on from the water and shake off the excess. Peel back the husks carefully — but do not remove them — and pull out as much of the silk as you can. Fold the husks back up over the 4 ears of corn husks on to cover the kernels.

Place the 4 ears of corn husks on directly on the Grill grates. Close the lid and grill for 15–20 minutes, turning every 5 minutes, until the husks are charred and the kernels feel tender when gently pressed through the husk.

Remove the 4 ears of corn husks on from the Grill and let it rest for 2 minutes — it will be very hot. Carefully peel back and remove the husks and any remaining silk. Use a kitchen towel to protect your hands.

For extra char and flavor, place the husked 4 ears of corn husks on back on the Grill over direct heat for 2–3 minutes, turning occasionally, until lightly caramelized and charred in spots.

Immediately rub each ear generously with softened 3 tbsp unsalted butter softened. Season with ¾ tsp kosher salt and freshly ground ¾ tsp kosher salt. Garnish with chopped 1 tbsp fresh parsley finely chopped, for garnish if desired. Serve hot.