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Prep Grill- heat grill for 15 minutes on high with the lid closed. Scrape with a grill brush and wipe with an oiled cloth.
Steam the corn in the husks. Put corn on the grill and cook for 15 minutes with the grill lid down, turning every 3 minutes. Husks should get very black. While the corn is still hot, remove the bottom end of the ear with a large knife and peel off the husks and silk. It should fall of easily. Holding the hot corn in a towel will help keep your hands from burning. Roll each ear in the foil butter boat until they are well coated. Return to the grill and cook for another 5 minutes, turning every minute. Remove from grill when corn is lightly charred and re-roll in the butter.
Variations- add fresh minced herbs to the butter like chives or cilantro and squeeze grilled limes over the buttered corn.
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