Ever notice how something you only eat once or twice a year seems to have mythic, ambrosial qualities? That's how I feel about corn. We used to have it regularly during the summer - we even grew it a few times. But we have given up most things carbalicious and corn was one of the first casualties. To retain that fresh-picked sweetness, we'd soak it in ice water before putting it on the barbecue, husk and all. I think maybe that's the way this vendor cooked it.
