Soak the ears of corn, together with their husks, in a large bowl of cold water for about 20 minutes or up to two hours.

When ready to cook, preheat the grill to medium heat. Pull any extra exterior leaves off the corn but leave one layer. Gently fold that layer back and tear out the silky threads from within.

Combine the remaining ingredients in a small bowl and generously rub mixture on the corn cobs to coat them. Pull husks back up around corn and tie with a piece of loose husk or twine. Place on the preheated grill and cook for about 20 to 30 minutes, turning occasionally to prevent charring.

Serve warm with melted butter or margarine if desired.