For each cob, remove two or three outer layers of the husk. A few layers should remain to protect the corn as it cooks, but not all of it is needed. Gently pull down the remaining husks to expose the corn and the silk. Remove as much of the silk as is possible. Place husks back over the ears and rinse thoroughly with water, making sure to get the husks good and wet. If desired, gently pull away the husks once again to expose the corn and coat/baste with a tablespoon of softened butter (regular or herb) or cilantro dressing. Fold the husks back into place and line up all the corn on a sturdy sheet of aluminum foil. Place the foil directly on the grill over medium-high heat. Grill for about 20 minutes, turning frequently, but allowing the husks to get nice and charred. Carefully remove from grill and let cool a minute or two before serving.