Was discussing this in the food thread. Until this week, I’ve always left the husks on, but for this recipe, I took them off.
Made Mexican Street Corn (pic below). Calls to wrap in seran wrap and put in microwave for 5 minutes, then char on grill afterwards. The recipe itself once on the grill, brush on garlic butter mixture. Then afterwards, brush on Mexican Crema, sprinkle on Cojito Cheese, smoked paprika, and cilantro.
If I’m having regular corn, then yeah, I keep the husks on when I cook them on the BBQ.