Without detaching the cornhusk from the ear, carefully pull it back and remove the silk from the corn.
Replace the husks, and soak the corn in water at least 30 minutes. If the husks are too loose, secure them with kitchen string.
Remove the ears from the water and drain. Peel back the husks and dry the ears with a clean towel.
Grill for about 25 minutes, until tender, turning about every five minutes.
In a small bowl, combine goat cheese, sugar, curry powder, salt and pepper. Spread over warm corn.
Top with parsley and serve.
