We are a commune of inquiring, skeptical, politically centrist, capitalist, anglophile, traditionalist New England Yankee humans, humanoids, and animals with many interests beyond and above politics. Each of us has had a high-school education (or GED), but all had ADD so didn't pay attention very well, especially the dogs. Each one of us does "try my best to be just like I am," and none of us enjoys working for others, including for Maggie, from whom we receive neither a nickel nor a dime. Freedom from nags, cranks, government, do-gooders, control-freaks and idiots is all that we ask for.
Readers know that my favorite grilled veggies are eggplant and corn (maize to our readers overseas).
Drizzled with a little olive oil and salted, all of these are tasty: red onion, peppers, asparagus, tomato, summer squash slices, potato slices, pineapple, apple, etc. Anything can be grilled, and it keeps you outdoors.
Best way to grill corn on the cob? Soak them in the husks in a bucket of water for an hour or two, then strip off the roughest outer husks, then toss on grill. When the husks brown a little and the flossy stuff burns, they are done. A little salt to serve - no butter.
I grew up picking sweet corn, 120 acres to harvest by hand between the 4th of July and Labor Day. We started picking at first light and picked until the days' orders were filled and shipped off to market. When the last truck was loaded we went to the house for a real breakfast, nothing light about it, then began the hard work that continued through the heat of the day.
I ate many a raw ear but only because I was hungry. I can't imagine eating one for pleasure without salt and butter. I wouldn't. Not margarine, but butter. Just thinking about it could lead me to a discussion of today's butter vs the real thing made from the yellow milk of Guernsey cows but I won't bore you except to say you don't know what you're missing.
That was old breeding sweet corn, the early hybrids, before sweet and super sweet genes. Today's corn stays sweeter longer but I miss the old taste and texture.