It's still pretty far from corn season here in Massachusetts... what you see above came from Florida according to Whole Foods... but it's certainly grilling season, and whenever I see a lit grill I want corn. I've posted about "Mexican Street Corn" (Elote) numerous times on this blog, as it is my favorite way to have corn on the cob any time I can't grab the fresh picked corn directly from the farmer and cook it immediately... which is most of the time. We don't often have access to a grill, so I most often use this broiler recipe. If you use a grill it's essentially the exact the same thing but it's a lot faster and easier. I would estimate that using my broiler it can take close to 30 minutes to achieve the blackening I like... with a lot of bending down to check on my "below the oven broiler"... on a grill it's more like 10-15 and easy peasy to get nice even browning.
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