I do not know where the author found the instructions for the "Microwave" and "Grilled Without Husks" , but yes, if you grossly overcook corn you will get "Results: The corn turned out dry and shriveled." It was not the method that led to poor results; it was the operator.
When I am in a hurry -- it is the Microwave method. Wrap a shucked cob in a paper towel and run water over it to saturate. 2 minutes on high, turn the cob over, and another minute on high. Let stand for a minute or two before unwrapping and buttering/salting to taste. 5 minutes in the microwave?! What an amateur.
When sweet corn goes on sale in August at 6-8/$1, I reserve an afternoon to grill some corn and freeze it for winter months. Preheat the grill on high while shucking the corn. Lower the heat to medium and grill each cob for 2 minutes per side for a total of eight minutes. (Adjust time for your grill). Remove to a large, glass baking dish or two and cover with plastic wrap. Let cool to room temperature and use a sharp knife to slice off the kernels. Place in plastic bags and freeze, or better yet, freeze the kernels on baking sheets, then place in plastic bags. Yeah, it is an afternoon project, but the taste of roasted corn throughout the winter is worth it.
The author did, at least, discern the "best method" -- Grilled in Husks. Unfortunately, the corn was grilled twice as long as necessary (overcooked). I am surprised it turned out as well as described. I go to the trouble of peeling back the husks like a banana, removing as much silk as possible, then pushing the husks back in place. Soak the corn underwater in the kitchen sink for at least 15 minutes, then grill as above. For extra flavor, combine softened butter with salt, chili powder and oregano. Apply the seasoned butter to the corn before pushing back the husks. Skip the soaking step. THAT is the clear winner in my book.