I. Soak ears of corn in their husks in water for 2 hours before grilling. Do not worry about removing the silks; they will come off later with the husks. Lay the ears in the husks directly over a medium-hot grill fire. Cook, turning the ears with a pair of tongs so they roast evenly on all sides, about 20 minutes. Or roast the corn in their water-soaked husks in a 450°F oven for 8 to 15 minutes. Serve as for Corn on the Cob.

II. To concentrate their flavor and caramelize their natural sugars, shuck ears of corn and lay them on a grill rack over very hot coals or place them under a preheated broiler on the top rack. If grilling, you may pull the leaves back, tie them if desired, and use as a handle. Grill or broil, turning the ears to brown them evenly, for 5 to 7 minutes. Serve as above, or as for Elotes.