Select tender sweet corn in the husk. Strip husk down to end of cob, do not tear off, remove silk. If desired let stand in salted ice water 20 minutes to 1 hour; then drain well. Brush corn with softened butter and sprinkle with salt and pepper. Bring husk up around corn. Be sure entire ear is covered. Secure husks in 3 places with thin florist's wire. Lay corn on top of hot briquets and barbeque 10 to 12 minutes, turn 1/2 over. Turn over 4 times during cooking. When corn is done, remove wire and husks. Serve at once.