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Place each corn on top of one piece the heavy-duty foil. Brush each ear generously with soft butter. Season lightly with seasoned salt or white salt and black pepper. Wrap the corn then seal the foil loosely but leave room for expansion, then cut a very small hole in the foil to allow steam to escape. Grill over medium coals for about 15-20 minutes (the larger ears may take a little longer).
Step 1. Set the grill to medium heat. Step 2. Place a layer of aluminum foil between the corn cob and the grill, if desired, to minimize charring of the corn. Conversely, you can place the corn cob directly onto the grill's grates, if preferred. Step 3. Brush a small amount of melted butter or olive oil onto the corn to lock in moisture and slow charring. Step 4.