> 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

I use both methods, except when leaving the husks on, I soak them for about
30 min in cold water. With the husks on, you get a clean ear, heated
through and flavored by the steaming husk. Bare on the grill, gives quite a
different taste. It's more "grilled" tasting, with hints of popcorn, I guess
resuting from the sugars being carmalized.

Cooked with husks on needs less attention. With husks off, you need to stand
pretty close as they can get burnt quickly.

Enjoy

Larry
>