Husk corn. Place each ear on piece of foil just large enough to lap over ½”. Spread corn with soft butter; sprinkle with salt.
Wrap foil loosely around each ear—don’t seal seam, but twist ends so corn will roast instead of steam. Cook on grill 15 to 20 minutes or until tender, turning frequently.
Indian Roasting Ears: Turn back husks and strip off silk. Lay husks back in position. Cook as for Silver-plated corn. When done, husks are dry and browned. To serve, break off husks (use glove); pass butter, salt.