In 1985, while living in Plainville, a small town outside Syracuse, I hosted a corn
roast. It became a yearly event, even though there were a few years without it.
When I bought a house in East Aurora in 1992, the event shifted to that town and
it was held each year until the last one in 2002. The fifteenth annual corn roast had
visitors from Mississippi, Virginia, Connecticut and downstate New York, as well as
a few long lost relatives. There was plenty of food cooked by my sister and I. As
usual, the people raved about the corn, which was mouth watering and delicious.

You can cook corn inside on the stove in a giant pot with fine results, if the corn is
fresh. But you can also roast the corn on a fire in its own husk. That's the way we
did it as kids as well as at the annual corn roast, and you can't beat the taste. The
corn has to soak but the cooking process actually involves steaming the corn. A
wood fire is best and it takes a big fire, but you can use charcoal briquets as well.

Grilled corn on the cob Serves 6
12 ears of corn, unhusked water
Start a fire using wood or charcoal. Meanwhile take the corn, without removing
the husks and soak it in a bucket of water for half an hour or so. Once the fire is
hot, remove the silk from the corn and place the ears (without shucking) on the
fire. You will have to turn it every so often. The outer layer will be getting brown
and before long the corn will be ready to eat. Just make sure you don't burn it.
Remove the ears from the fire and use gloves to peel the ears or let it cool for a
few minutes. Serve as is and enjoy. You won't need butter or salt.
If the corn is left over, wrap it in tin foil and enjoy it the next day. You need not
warm it. You can also slice the kernels off the cob and place in a small container
in the freezer and enjoy it in November for Thanksgiving dinner!