For a stronger grilled or roasted taste, do not soak the ears. Do not worry about removing the silks, for they will come off later with the husks.
If desired, soak in cold water for 2 to 3 hours:
1 to 2 ears of sweet corn, in their husks
Prepare a charcoal fire and burn until the coals are ash-covered or preheat the oven to 450┬░F. To cook, lay the ears directly on a hot grill rack, on ash-covered coals, or on a rack in the oven. Grill or roast, turning the ears with a pair of tongs so that they roast evenly on all sides, for 8 to 15 minutes, depending on the heat. If desired, peel back the husks leaving them attached to the ends of the cobs. Pile the ears on a platter and serve with:
Salt and ground black pepper
Butter, herbed butter, herbed oil, or chili butter
Lime juice, herbed mayonnaise, barbecue sauce, or coconut milk spiced with ground red pepper
