Pull off the first layer of husk, but don't get carried away
Soak the whole cobs in a pot of cold water for 15 minutes. Be sure the ears are completely covered with water. This will provide extra moisture for cooking and will steam the corn kernels inside the husks.
While the corn is soaking, preheat the barbecue grill to a medium temperature.
After soaking, remove the corn from the water and shake off any excess water.
Begin by pulling the husks of the corn back. Don't remove them, just fold them back toward the base of the ear. Remove and discard only the silk.
Brush the kernels with olive oil, and add a pinch of Cumin sprinkled lightly and evenly over the kernels. Then fold the husks back over the ear of corn, secure it in place at the top with a thin strip of one of the husks you removed, using it like a string and tying it securely. They don't have to be pretty, but you should endeavor to protect the kernels from burning by completely covering them.
Place the ears of corn on a medium hot grill, rotating the corn as needed to keep it from getting charred too much on one side. After a couple of turns, place the corn on indirect heat (moved to the side of the grill) or on the top shelf of your grill, and close the cover.
Allow the corn to slowly continue cooking for approximately 10 minutes.
As soon as the husk picks up the dark silhouette of the kernels and begins to pull away from the tip of the ear, the corn is ready to come off the grill. Don't over-cook the corn or it will become mushy.
You know when you've gone too far if the corn cob flexes easily in your hands.
Serve with butter and enjoy!