Fresh herbs, finely chopped, to mix into melted butter (optional)
Prepare grill for indirect cooking over medium-high heat. Coat each cob with a tablespoon of butter and lightly season with kosher salt.
Carefully secure husks around cob, using string to tie husks together if necessary. Grill corn, covered with lid, over indirect heat for 12-15 minutes, turning occasionally. Remove from grill and set aside.
When ready to serve, peel back husks (careful, they’ll be hot!) and serve with extra butter.