For grilling, I remove the husks and silk and disgard it. Rub just a little evoo on the ears with my hands--just a glistening, not enough to drip.
This grills over medium direct charcoal until it picks up a fair amount of color all around. Rotate frequently.
When it comes off the grill, it gets dipped in butter, either plain, or chili flavored. Salt and maybe pepper.
For smoking, same basic procedure, de-husked and silked. a touch of evoo, then a good sprinkle of a cajun spice blend, or a chili based southwest blend. Then in the smoke for a while, then the butter treatment.
My cooker will take a couple of hours, at the most, at low[225ish] temps.