Very minor note here folks but a time saver. When making corn in the husk on the grill instead of a piece of twine it is very easy to keep the husk in place with just a little cone of aluminum at the top of the husk.
I don't tie it, just toss it on the grill a little char at the tip adds a different flavor.
Try it sans the husk,,,,Elote style....nice char, then when served , brush with mayo thinned with fresh lime juice, then coated with a mixture of parmesan cheese, chili powder, cumin and salt.
I strip the husk and silk, apply butter, then wrap in foil. I have tried the husk on, but wrapped in foil has been easier.
I grilled this in the fire pit recently.. I wish it still had the husk on it but still came out amazing with great charchole flavor