Let me start by affirming that I like corn every way I can get it.
But, I'm planning a menu that I think will include a salad involving corn, mango, sweet red peppers, avocado, cilantro and possibly black beans. And I began to think. I might use it raw (provided I can find sweet, really fresh ears). or do I want to roast it?
What does grilling so that you get browning achieve with corn? Does it caramelize the sugars in a way that steaming does not? Is browning corn on a stovetop grill any better than simply steaming it?
Or is grilling/browning only great because over a fire you get that smoky magic?
I don't have a grill in my high-rise apartment building. So that's not an option for this particular dish.
But it got me thinking about corn. What if anything do we achieve when we brown on a stovetop grill it that we don't get by steaming?