Originally Posted by JBord

It sounds odd, but it works pretty well. I've tried without husks and with foil too. But I get the best flavor from grilling in the husk. Some people will tell you to soak the corn, husk on, in water for quite a while, which results in steaming, kind of like how a tamale is cooked. My preference is peel back the husk, remove the silk, pull the husks back up, then quickly run on water. It keeps the husks from burning away, but chars them. Gives the corn a light smokey, charred flavor, as its not completely sealed in. Then butter and salt, and maybe some garlic powder or whatever I feel like.

But I agree 100% that pulling the silk off the corn is annoying.