Unfortunately fresh corn on the cob is lined with what we call corn silk. Long thin, unappetizing strands of thread running between the protective husks and the kernels of sweet goodness. So take the ears of corn out of the water and remove about three or four of the outer layers of the husks. You need a couple layers of husks to protect the corn as it cooks, but you don't need it all. Save some of the husk leaves for tying later.
Now gently pull down the remaining husks to expose the corn and the silk. Remove as much of the silk as is possible. You don't have to get it all now. You will get the rest of it when you remove the husks after it is grilled, but it is best to get as much as possible now.
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