The old-timers used this method for roasting
corn. The key is to use fresh, tender
corn that is in the milk stage (mash
a kernel and if it squirts you in the eye it’s in milk
stage). Cook immediately after picking for best results.
Outside
or in the fireplace, build a fire and allow it to turn to
coals. Pile some of the coals off to the side. Put
in your ears of
corn, shucks and all, and cover with hot coals.
Leave them in the coals for 10 to 15 minutes or until the kernels are
tender.
A
modern variation is to shuck each ear of
corn and wrap individually
in good aluminum foil. Cook as above. It is a bit
cleaner.