grilled white corn on the cob lulls me back to childhood summers where Dad soaked them several hours, husk and all, in a barrel of water, grilled them over charcoals 15-20 minutes, turning them to char the crips husks all around. When they came off the grill, he wrapped them in newspapers, slid them into a tall paper grocery bag until everything else was ready to eat. We’d peel off the husks, slick off the silk with a paper towel, roll the cob lengthwise on a stick of butter before salting. Mom always peppered as well. I only peppered.

So tender and sweet
those smaller white corn kernels
one cob never enough.