Cook for 25 minutes. Remove corn from the water bath and place on grill. Alternatively preheat grill pan to high add corn and cook turning often until charred all over about 10 minutes. In a small bowl cream together the butter garlic salt and pepper. The hairy parts tend to catch fire and soak them with husk on for 20 minutes in water before grilling.
While the corn is on the grill melt one stick of butter in the microwave or in a small saucepan then transfer to small bowl and whisk together with the minced garlic. Brush off any silk on the cobs and brush a thick layer of the butter mixture onto each cob. Trim the tops and bottoms of the corn husks. Spread the butter mixture over each corn. Arrange the corn husks over the grill.
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Wrap foil into a sealed packet. Preheat grill to high and heat for 10 minutes. Mince the garlic and combine with the melted butter and honey and cumin if you are adding this. Place foil packet over indirect heat on about a 300 fire. Gently fold the husks back in place and put corn on the cob in an cold water bath for 10 minutes.
Gently fold the husks back in place and put corn on the cob in an cold water bath for 10 minutes. Wrap foil into a sealed packet. In the meantime heat grill to medium high heat about 350 400 f. While the corn is on the grill melt one stick of butter in the microwave or in a small saucepan then transfer to small bowl and whisk together with the minced garlic. Ingredients 4 corn on the cob 4 tablespoons butter melted 1 teaspoon garlic powder 1 teaspoon black pepper 1 teaspoon sea salt.
Place foil packet over indirect heat on about a 300 fire. Cook for 25 minutes.
