1/2 cup (1 stick) butter, room temperature
The brown butter can be made 2 days ahead, covered and refrigerated.
Place a small heavy saucepan over medium heat. Add the butter and cook for 5 minutes or until the butter melts and becomes golden brown, swirling the pan occasionally.
Remove from the heat; stir in the garlic. Set aside until the butter is almost cold, then add the parsley and lemon juice. Place the butter mixture in a bowl and chill until the mixture is cold and firm.
Fold back the husks from the corn cobs and remove the corn silk (keep the husks attached to the cobs). Soak the corn in a large bowl of cold water for 1 hour. Drain and pat the corn dry.
Tear a few corn husks into long strips. Gather the husks at the base of a corn cob and tie them with the husk strips to secure. Repeat with the remaining corn cobs.
Spread the garlic butter all over the corn kernels. Sprinkle the corn kernels with salt and pepper. Place the corn on the grill. Cover and cook, turning occasionally, for 15 to 20 minutes, or until the corn is soft and juicy and the husks are lightly charred.