ape wrote:
> Hello everyone
> I am new here and hope to get to know you all.
>
> My son inlaw just got a new charco grill and they wanted to know how to
> cook sweet tender and juicy corn on the cob. they asked me and I don't
> know so i thought that maybe someone here could help us.
>
>
> thanks you very much
> Be Blessed
> April B.

Hi April. Around here in San Antonio, we have street vendors that sell
it off the back of their charcoal powered grills mounted on their cars.

Method #1: They strip back the shuck, but don't remove it. They clean
off all the silk. Then they pull the shuck back up, twist the ends to
close it back up, and put it close to the coals, but not over them.
The cook it indirectly, rotating the corn until the green shuck turns
brown and even starts to burn on the tips. That means all the
moisuture from the shuck has steamed into the corn and it should be
done with a nice smoky flavor. No butter here, "elote" is served with
a tangy chili powder and some salt as the only condiments.

Method #2: Strip back the shuck, clean off the silk and leave the
shuck back. This corn is more grilled, and is tougher, but still good.
The corn is rotated over the edge of the coals, closer than Method #1.
When it has some grill marks and turns deep yellow, it is done.
Usually this is served the same way as above, but with a slather of
butter over it to boot.

Neither method takes more than about 20 - 30 minutes on the grill.
Good luck.

Robert