Peter Aitken wrote:

>
> But corn cooked your way is steamed. It works fine but tastes no
> different. If however you shuck the ears and cook over high heat on a
> grill you do get something different. Not better, though. Steaming is
> the ideal treatment for corn on the cob.


Grilling it after shucking is how Steven Raichlen does it. I've tried
it, it's pretty good, you get some charring and smoky flavor. On the
whole though, I agree that steamed is my favorite way.



Brian