I love grilled corn. The best method I've found is to completely husk the corn and place it directly over a very very hot grill. You have to fuss with it a little by turning it often, but the result can be fantastic. When done well with very sweet corn, the corn has a light carmal hue and taste. My problem is that the results are too inconsistent, sometimes very good sometimes great. I believe the problem may be variation in the sweetness of the corn I'm buying. The grocery stores usually list corn vagually as sweet or bicolor without providing variety information. I would like the board's opinion on the sweetest corn in town (non-genetically modified please).