Soaked in cold water, thrown on the grill un-shucked. cook indirect until everything else is done. Pull it off and the husk and silk slip right off.
I used to wrap in tin foil after soaking, but I've found it has an earthier, more BBQ flavor without the foil.
This is pretty much how I do them also.
Soaked in cold water with some salt ... put on the grill closer to the fire than the meat (I do the water for extra moisture and anti-burn).
I like my corn crisp, not mushy.
I could see gettin' a little naked to get a little char going. Maybe next time.