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Grilled, after shucking, so the kernels start to blacken. I aim for 20% to have turned at least a dark brown, and many bursting open, spraying the cook as they heat up. Then squeeze at least one wedge of lime all over it, and eat typewriter style, left to right.
Been eating this way for a couple years, it displaced the old method of shucking, slathering with butter, salt and pepper, wrapping in aluminum foil, and grilling until I heard a few pops through the foil. Which I may have to try again, just to refresh the memories.
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