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1
In a very large cooler (e.g., 64-quart size) fill it halfway with cold tap water and stir in all the coarse salt, dissolving it.
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2
Pull the shucks back on the corn but DO NOT REMOVE THEM.
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3
Pick clean all the corn silk and pull the shucks back into place.
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4
Immerse all the ears of corn in their shucks in the salt water and weight them down.
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5
(I use big creek rocks or bricks).
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6
Allow the corn to remain in the salt water for at least 12 hours prior to cooking.
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7
Leave the corn in the wet shucks and place directly on a hot grill or, into some hot coals of a campfire.
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8
Turn about every five minutes after the shucks have begun to blacken a bit on each side -- be careful to roast all four sides.
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9
At least a few of the kernels should get browned somewhat on each ear -- you can pull back a corn shuck occasionally to check.
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10
Serve by pulling back the hot corn shucks (use gloves!)
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11
so that the butter will melt good on the corn.
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12
Go lightly on the popcorn salt because it is much finer (stronger) than table salt.
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13
Serve with T-bones or with my Big ol' Mess dish: Recipe #174747.
