The most sophisticated way to grill corn is to carefully pull down the husks without removing them, then just as carefully remove the silk.
The husks are then pulled back up around the corn and tied with a long, narrow piece of husk. Nava admits that
she has never gotten the hang of this– everything seems to fall apart for her.
This is what she does successfully instead: Peel and husk the corn and let it soak in cold water for 1 hour. Prepare grill. Wrap the corn in aluminum foil. Grill for 20 to 30 minutes, turning every few minutes, or until it is touched with light brown spots. Alternatively, the corn can be microwaved until barely done, then set on the grill just long enough to brown lightly on all sides.