Pull the husk back over the corn and put on the grill at medium heat. I've tried grilling without the husk and find it much more challenging to manage the cooking time.
Prepare the mango salsa. This will give the flavors a chance to meld. Cut two mangos, add 2 slices worth of chopped red onion, 1/2 jalapeno pepper (remove seeds first), handful of cilantro, 1/4 teaspoon kosher salt, juice of 1/2 lime, and lime zest. Set aside. Run out to grill to turn corn 1/4 turn. If it takes you a while to chop everything, turn the corn in between!
Prepare flavored butter for corn. Mix chopped cilantro, lime zest, and pinch of salt in with butter.
Drink glass of wine with significant other.
Corn should look like this. I always poke a few kernels to see how they are. The whole cooking process for the corn should be about 20-30 minutes. Leaving the husks on gives you a lot more flexibility on the cooking time, I think, and increases the likelihood of good moisture.