Fold down the husks on the corn (similar to peeling a banana) to reveal all of the corn but do not remove them from the corn. Remove silk and wash. Using cooking twine, tie the husks together 1 to 2 inces below the cob. Place corn in cold water to cover and allow to soak about 15 minutes.
Mix remaining ingredients. Allow to stand at room temperature while preparing corn.
Preheat grill to medium-high or allow coals to burn down to white ash. Lift corn out of water, then spray corn with butter-flavored nonstick spray coating. Grill corn over direct heat about 15 minutes or until kernels are just crisp-tender and slightly charred, turning to brown evenly.
Serve corn hot and brush each ear with about 1/4 of sauce.
