The process involves preparing ears of field corn, retaining their natural protective layers, and applying direct heat from a barbecue-style cooker. This method allows the kernels to steam within their own wrapping, resulting in a subtly smoky and naturally sweet flavor profile.
Utilizing this cooking approach preserves moisture, prevents scorching, and imparts a unique taste that differentiates it from boiling or steaming. The intact covering acts as a barrier against the intense heat, ensuring even cooking and minimizing charring. Historically, indigenous cultures have employed similar techniques for cooking various foods, showcasing the method’s long-standing practicality and appeal.
