There's something about local (organic) corn that's difficult to describe without having to refer to the French term terroir -- I know everyone says the same thing, but it just tastes better knowing that the corn came out of the field less than six miles from your house. ;)
We trim the top and bottom of the corn and then strip it down to the last couple of layers of husk, soak them for 15 minutes and then grill, turning every five minutes or so until completely blackened on the outside, about 20 minutes total. On our indoor grill, we've taken to covering the grill with a wok lid to simulate an outdoor grill.
The BBQ sauce, is, as always, this recipe over hickory smoked tofu.