So simple, but I have to be a proponent.
Go buy some corn. DO NOT SHUCK THE CORN!
Fire up the grill. Put the corn on and grill them (husks and all) for about 10-15 minutes until the outside of the husks look well charred...like the corn kind of subliminally looks cooked.
Pull from grill and put on platter. Wait. Let the corns cool off some. After 10 minutes or so, shuck the corns. Finish by rolling the cooked corn (shucked by now) in salt, pepper, and walnut oil.
Serve with a village Maconnais wine.
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