Peel the husks
Peel back and remove the husks from each ear of corn, and pull off the silk strands, too.
Place ears on a hot cast iron skillet
Heat a large cast iron pan over medium high until very hot, 3 to 5 minutes. Place as many ears of corn as will fit in one layer in the pan.
Char the corn
Turn the corn every few minutes to ensure it gets charred all over. You want to get some nice brown grill marks in places.
Season with butter and salt
When you remove them from the pan, rub the hot ears of corn with softened butter and season with flaky sea salt.