Prepare the grill for two-zone grilling using lump charcoal targeting 450 degrees Fahrenheit in the cooking chamber.
Dry the soaked corn, and gently pull back the husks. Apply olive oil and close the husks.
Place corn over direct heat, wrapped in husks. Grill for five minutes. After five minutes there should be some grill marks on the husk, rotate the corn a quarter turn and continue grilling 5 minutes.
Repeat the quarter turn two more times so all sides of the corn husks have grill marks. Remove from the grill and add an herb compound butte and sprinkle with parmesan cheese.
For Preparing the Corn: Do this while grill is warming up.
Start by gently pulling back and opening the corn husks, but not completely removing them.
Remove the fibers from the husk and in between the kernels.
Carefully rewrap the corn husks around the ear of corn.
Soak the ears of corn for 20 minutes.
Optional: If you want grill marks on the corn, pull back the husks and then grill each side for 1 – 2 minutes tops after you have grilled on the husk.Chef’s Note: Husks can dry out. It’s a nice option to have a spray bottle of water in case the husks catch fire. If they do, simply spray with a mist of water.