Steve found this recipe last week in Taste of Home: Backyard Grilling, which he got as a birthday gift a couple years ago from my brother and sister-in-law. We thought we'd have to wait until next summer to use the recipe but were pleasantly surprised to see corn in our share again this week.
4 ears of sweet corn in husks
3 T. butter, softened
1 T. minced fresh parsley
1 t. chili powder
1/2 t. garlic salt (If you, like us, don't have garlic salt, you can use a mixture of granulated garlic and salt.)
1/2 t. ground cumin
Carefully peel back the husks from the ears of corn to within 1 inch of the bottom. Remove silk and compost. Combine remaining ingredients and spread over the corn. Rewrap each ear in its husk and secure with string. Put the corn in a big pot and cover with cold water. Soak for 20 minutes, then drain. Grill the corn for 10-15 minutes or until tender, turning frequently.
This was tasty to the same extent that our regular grilled corn (minus the lime and Parmesan) is tasty. Meaning that all the effort of seasoning this was pointless, because it tasted the same as normal. I'm not quite sure what happened to all the extra flavor, which was definitely noticeable in the butter mixture before grilling. The seasoning was still visible post-grilling, but it didn't taste like anything anymore. On a positive note, we do think that soaking and grilling the corn in its own husk may help the corn be moister. We may do that again. But we'll skip the peeling and seasoning beforehand.