Preparation:

Shuck all ears of corn (remove husks and hairs). With a pad of butter in the palm of your hand, rub butter deep into each cobb making sure the cobb is covered with butter. Moderately cover entire cobb with garlic salt (cobb should have strong smell of garlic). Spinkle lemon pepper less moderately over entire cobb and do the same with the black pepper. Lightly sprinkle (speraticly) thyme over entire cobb.

Grilling:

Place on heated grill at medium or higher rolling occasionally until most kernels are golden brown. Serve hot.