Cooking corn on the cob on the grill is easy, fast, and a great way to use fresh, seasonal corn. The first step is to find local, fresh corn. Corn starts losing its corn the moment it's picked, so getting a product that is as fresh as possible is key to having the best grilled corn.
Next, partially husk the corn. I suggest laying out a few sheets of newspapers for this, especially if you are doing several cobs. Pull down the bigger leaves of the husk, taking off anything that looks bad and removing all the "silk.” Save a few of the thinner pieces of husk for the next step. If there aren't some stringy thin ones, cut one into a few strips. Once the corn is well cleaned, pull the outer leaves back up, and use those strips to tie it up at the top; a quick, simple knot is just fine for this.
When you have all your corn cleaned and tied up, soak them for about an hour in a tub or bucket of cold water. This will keep the husks from burning right up on the grill, and help keep the corn moist during the cooking process.
When the corn is almost ready to come out of its ice bath, start your grill to heat. You want cook the corn over medium heat. If your grill is very hot, move the corn over to the side where it won't overcook too fast. You don't want flames hitting the corn.
Remove the corn from the water and place it on the grill. Grill the corn for 12-15 minutes, turning every so often so that it cooks evenly. When the husks have almost completely charred or turned a nice brown color, the corn is ready to take off. Remove the husk and serve with desired toppings.