Preheat the grill over high heat. Peel back the husk from the corn, leaving as many of them as you can intact at the bottom of the ear. Tear off the silk, then pull the husks back over the ears of corn, covering as much as you can. Soak the corn, husk and all, in a bowl of cold water for at least 10 minutes or up to several hours.

Place corn in the husk over direct heat and grill for about 20 minutes, rotating every 5 minutes. When husks are charred, corn should be done.

Use a knife or mandoline slicer to remove the corn kernels. Place them in a large bowl and mix with grape tomatoes, onion, lime juice, and cilantro. Add salt and pepper to taste. Serve with corn tortilla chips.