4 large ears corn, in husks
1/4 cup butter, softened
2 tablespoons chopped fresh parsley
Salt, to taste
Carefully peel back corn husks to within 1-inch of bottom; trim the tassels and use a clean kitchen towel to remove silk.
Soak in cold water for 20 minutes; drain. Pat corn dry. Combine the butter and parsley; spread over corn. Rewrap corn in husks and secure with twine or string.
Grill corn, covered, over medium direct heat until tender, turning often, 15-20 minutes. Season with salt to taste.