I always grill them in the husks. Excited to see if it works. I have special clean rubber gloves I use to shuck them.
It should; creating the steam layer between the cob and the husk is the trick.
We’d been doing that on the Farm for many years. We used to soak them in a tub of water for an hour just so they’d have plenty of moisture inside and would steam and be ready-to-eat when they released from the husk. The microwave trick was a new one, about 7-8yrs ago.
But your way is better on a grill. It was nice growing 4-5 varieties of sweet corn; pick a bushel and run to the house’s outside grill area and onto the grill they’d go for 3-4mins/side, cut and release, slather with butter/salt, eat! Mmmmmmm, good.