The best tasting corn on the cob is done by roasting in the husk over hot coals or open fire. Just use a clean 5 gal bucket of water to soak the ears on stem end down. After the ears have soaked for 10 min or so place them over the fire or directly on the coals. Roll the ears over to keep from catching fire every few min. When the husk drys out & starts to catch fire they are done, using thick gloves or old oven mitt, peal back the husk & silk then use the husk as a handle to hold the hot corn while you put on your butter, and seasonings.
Eat & Enjoy!