Remove outer dark green layers of husk leaving the inner green softer ones. Trim the hard stalk end and pull out or cut the silk that is hanging out of top. Place ears in sink and cover with cool water for fifteen minutes. Wrap each ear after soaking individually in foil. (keeping the husk on!) Place in oven, (350 – 375 what ever temp your meat is cooking at) for 45 minutes to one hour, depending on size of ear of corn. (Be careful when removing the corn from foil…it has been steamed, so hot water and steam are present.) This method was taught to me by a corn farmer, and I have found the corn really does taste so much better when steamed in the husk. Though I have to admit, I do resort to nuking it when pressed for time. This method is also great when doing a large BBQ as you can take it out of oven and put it on a platter while still in foil, as it will keep warm until opened. I often serve it with a selection of flavored butters. (garlic-cilantro-cayenne is my favorite!)