Here's a reminder from a past post here, a fast, easy way to cook corn and deal with all that mess from husking and watching the corn silk float about the room. You find silk strands in your kitchen for days, don't you? Or, if you shuck outside, you walk back into the house trailing silk. Who wants to shuck corn outside and then strip before reentering. My God, you'd think this was preventing the spread of ebola virus!
Instead, don't shuck. Put your whole ears of corn in the microwave, cook for 4 minutes an ear, remove the ears, and just cut off the bottom ends. Then you simply pick up each ear by the tassel end and the cooked corn slips right out of the husk. Okay, a vigorous shake or two may be needed, but that silk stays together while the corn lovingly slips away. No floating silk.
Suzen and I do this all the time now. Is there flavor impact? No. The corn is essentially steamed the same way it is when you grill corn with the husk on. There is no textural impact. The kernels are perfectly steamed, tender and show no hint of the "rubberiness" that happens when you microwave bread.
No silk, no way.
Photo Information Canon T2i, EFS 60 mm Macro Lens, F/3.5 for 1/30th second at ISO‑1250