Peel corn down to the end but do not remove the husk from the cob. Remove all the fine hairs along the corn.
In a medium sized bowl whisk together the remaining ingredients to make a glaze. Spread the glaze on the ears of corn and replace the husk.
On a medium-high grill place the corn, turning occasionally. Cook for 20 minutes. Once cooked, peel the charred husk away from the cob and serve.
*For best results allow the corn to sit overnight in the refrigerator.
Recipe courtesy of The Neelys