“Shucked and boiled in water, sweet corn is edible and nutritious; roasted in the husk in the hottest possible oven for forty minutes, shucked at the table, and buttered and salted, nothing else, it is ambrosia. No chef’s ingenuity and imagination have ever created a finer dish.”

I had never done it this way, but at the local art fairs there were vendors who served roasted corn and it was great.

So now when I can (i.e. when I’m not grilling meat at the same time), I just pop the corn into my grill, unshucked, and cook it for twenty to thirty minutes at about 500. The husks and silk come right off afterwards, but you have to do it with cooking gloves on. Doing it in the grill is a lot less smoky than doing it in the oven.

Some people say you need to soak the corn in water first, but I rarely do.