 Came across this article that describes Persian grilled corn (balal) and what makes it uniquely delicious. In short, you shuck the corn, cook it directly on hot coals until almost blackened, then give it a bath in salt water for ten minutes or more. I grew up eating this stuff and make it at least once each summer. Attached is a video of me making it a few summers ago. 4 comments
 @darius @technomancy as a person from the land of corn with definite Corn Opinions these both sound worth experimenting with. most standard american efforts at grilling the stuff seem to result in a strictly inferior product to either the "just boil it" approach i grew up with or the grilled street food variants i've hit a few places... @darius i'm intrigued but i don't think i'm capable of grilling corn without making elotes. i think it would happen automatically and i would only realize my mistake after eating all of the corn. street corn best corn |
Gregory's Server
@darius growing up my fave was the Indonesian style where the street vendors would baste it with sweet soy sauce and then grill very dark over charcoal. this looks great too!
everyone in this country way undercooks their corn!