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1
Bring a large pot filled with salted water to a rolling boil.
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2
Plunge the corn into the water and parboil for 4 minutes.
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3
Remove the corn and set aside.
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4
If the pot isnt big enough to accommodate all the ears at once, parboil them in batches.
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5
(The corn may be parboiled several hours in advance, cooled, covered, and kept at room temperature.)
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6
Prepare a medium-hot charcoal fire (you can hold your hand over the rack for only 3 to 4 seconds) or preheat a gas grill to medium-high.
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7
Lay the ears on the grill rack and grill, rolling them often, for about 5 minutes total, or until they are marked by rich brown areas on all sides.
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8
There is no need to brown the entire ear.
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9
Brush some scallion oil on top of each ear, and then roll that side down to face the flames.
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10
Let cook for 30 seconds to develop the flavors.
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11
You want some of the scallion bits to stick to the kernels, though a fair amount will fall off.
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12
Now brush the second side of each ear and again turn to cook for 30 seconds.
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13
Transfer the corn to a serving plate and garnish with any left over scallion oil.
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14
Sprinkle lightly with the salt and serve.
