I think there is some confusion over the vocabulary being used.
In the US, the husk is the leafy material that the corn ear develops in.
The beeswings are part of the cob, not the kernel.
I think the OP is asking about removing the pericarp which is the outer hard membrane that encapsulates each kernel.
In the video, they are using a lye solution to soften the pericarp and cause the endosperm to swell and burst the pericarp.
What is being asked is the first step in making Hominy.
Here are the directions and recipe supplied by the USDA:
This recipe is without lye since there was concern over the safety of handling the lye and difficulty in sourcing food grade lye.
Hominy without Lye
Preparing Hominy — Prepare hominy in a well ventilated room. Use 2 Tablespoons of baking soda to 2 quarts of water for 1 quart of dry field corn; you can double the recipe if your stainless steel pot is large enough. Add the baking soda to the water; bring to a boil while stirring to dissolve the baking soda. Then add the dry field corn, stirring continuously to prevent sticking. Boil vigorously for 30 minutes, stirring occasionally. Then allow to stand for 20 minutes. Rinse off the baking soda solution with several changes of hot water. Follow with cold water rinses to cool for handling. It is very important to rinse the corn thoroughly.
Work hominy with hands under running water until the dark tips of kernels are loosened from the rest of the kernel. (When working the hulls to remove the dark tips, do so under running water in a colander so the shelled kernels have little contact with the remaining unshelled corn with hulls that still have baking soda solution on them.) Separate the tips from the corn by placing the corn in a coarse sieve and rinsing thoroughly.
Hot Pack—Add sufficient water to cover the hominy by about 1 inch. Boil 5 minutes and change the water. Repeat this process with clean water each time for 4 more times. In fresh water again, cook the rinsed kernels until the kernels are soft (30 to 45 minutes) and drain. Meanwhile, prepare fresh boiling water to be used when filling jars for canning. Fill the hot hominy into clean, hot jars, leaving 1 inch headspace. Do not shake or press down! Add ½ teaspoon canning salt to pints or 1 teaspoon to quarts, if desired. Fill jars to 1 inch from top with fresh boiling water. Remove air bubbles. Re-adjust headspace if necessary. Wipe jar rims with dampened clean paper towel. Adjust lids and process.