I can’t wait for summer sweet corn, so I can taste grill-charred corn kernels. My favorite way to cook corn is to peel it and grill it directly over the coals until it is browned around the edges. But, sometimes I need a change. That’s when I leave the husk on to protect the corn as it grills.
(What, you think I’d boil it? Pshaw.)
Cooking corn in the husk steams the corn and makes it easy to peel - the steamed corn silks and husk slide right off of the corn. It is messy, though - the outer husk is blackened, and after peeling the corn your hands will look like you were drawing with charcoal.
The other time I prefer this corn is when I’m grilling meat with indirect heat. It lets me use the entire grill - the corn goes over the direct heat, the meat over indirect heat, and I can use the entire grill for cooking.
You can toss the ears straight on the grill, but I like to peel the outer layer of the husk and trim the silk from the top of the corn - both stick out, and tend to catch fire over direct heat.
One last advantage to this cooking method - the corn husk protects the corn, which gives us a wide margin of error when cooking. Cooking over high heat, not medium? Forgot to flip the corn? Enjoying a tasty beverage, and left the corn on too long? The husk will blacken more, but the corn inside will be fine. You can relax and finish your beverage.