My son and I went on a overnight fishing trip the other day and he was nice enough to make dinner for us that night. One of the side dishes he made was grilled corn. Most of you I'm sure have grilled corn and more than likely have done it the way he did it, but I hadn't. Now this is just plain ordinary sweet corn without any seasoning, cooked in its husk. The thing is I've always pulled back the husks and remove the corn silk in preparation, then pulled the husks back over the corn and tied it. He did not! Actually all he did was wait for the fire to burn down to hot coals then put the corn on the fire grade to cook. He didn't even soak the corn in water first. He turned it every so often for about twenty minutes and it was ready to eat. When he pulled the husks back almost all of the silk pulled back with it. The lack of removing the corn silk didn't effect the taste in any way. What a time savor though.
So for you that have been doing it the way I have you might want to give this a try.
