I have cooked corn on the grill, both naked and dressed. My favorite way is to fold the husks back and tie them with butcher’s twine, to form a handle. Remove the silk, and swab the ears with compound butter ( I like garlic, parsley and tarragon), and place them on the grill at the opposite end from the fire, for indirect cooking. Turn the ears occasionally, to get a good brown color all the way around, swabbing often with the compound butter. I use mesquite, but this works on hickory or other woods as well. Shake a bit of salt on it and enjoy. I presonally do not use foil often, and if I do, it is like the corn, I spread a sheet of foil under the husk handles to help keep them from burning.