In large pot, stir ½ cup salt into 4 quarts cold water until dissolved. (If corn isn't sweet enough, stir½ cups of sugar into the water along with the salt.) Add corn and let soak for at least 30 minutes or up to 8 hours.

Grill corn over hot fire, turning every 2 to 3 minutes, until kernals are lightly charred all over, 10 to 14 minutes. Remove corn from grill, brush with softened butter, and season with salt and pepper. Serve.

*Alternate method* -- Place each corncob (husks and silks removed) in a large piece of foil. Dot corn with butter and season with salt and pepper. Wrap with foil, then wrap in another large piece of foil. Grill, covered, 20 minutes, turning once.