Set up the grill for direct grilling and preheat to high.
Strip back the corn husks, as you would peel a banana, exposing the kernels. Bring the husks together beneath the ear of corn to make a sort of handle and tie with string.
Place the butter, parsley, and garlic in a mixing bowl and whisk or beat until smooth and creamy.
Lightly brush the corn with a little of the butter and arrange on the grate, positioning the ears in such a way that the husks are away from the fire. Grill the corn until the kernels are handsomely browned on all sides, turning as needed, basting with the remaining butter, and most important, seasoning generously with salt and pepper. Serve at once and get ready for one of the most fabulous tastes in life.
Recipe courtesy Steven Raichlen, author of The Barbecue Bible and Barbecue Bible Sauces, Rubs, and Marinades (Workman Publishing)