Lebanese grilled street corn. I promise you will love this Middle Eastern version of easy grilled corn with sea salt as a snack.
Pull off the husks and remove the silk of each ear of corn.
In the bucket which should be about 2/3 full of cold water, disolve the sea salt.
Place the corn cobs - with the husks pulled back - into the salted water so that they're all standing with the stem end up. Let them soak at least an hour.
Setup your brazier with charcoal and get it good and hot. I've tried this with a gas BBQ and while it worked, it didn't have that right taste.
Take a few ears of corn out of the bucket and place them onto the the grille and keep turning them every few minutes to allow them to roast evenly (a little charring is highly encouraged) and then serve hot. There's no need for butter or anything else.
Keep doing this until the ears are all gone and you've driven your guests crazy with the smell of it. Serve corn with more salt if desired.
One variation is to keep the husks on during the soaking, roast the corn for about 10-15 min with the husks on which steams them, then pull the husks off and continue the roasting process.
Servings 4