Originally Posted by ibait2fish
I hate to say it, but....
peel it, moisten it, wrap it in wax paper, and microwave it...the microwave
converts the starch and makes it sweeter....
If you want to grill it, etc....then remember that any green husk left on,
wet or not, means that you are steaming it.
Whatever floats your boat!:))
And as the moisture is driven off [par-cooking the corn as it goes], the process will automatically converts to grilling, finishing the corn with some caramelization hopefully.
Having said that, the steam factor is why I prefer to strip my corn and throw it naked onto the grates. Grilling from the get-go, and the dehydration effect of the heat concentrates the flavor.