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@CCF: you can't generalize that. I know corn-cobs from the grille. My father-in-law is a big barbecue-fan (annother US-word, "Grillen" in German, "barbie" in Australian slang, "braai" in South African/Afrikaans-slang), so sometimes we grilled corn, too.
The cobs we've "found" on the farmground in the neighbourhood.
It's not a clean thing, to eat the corn from a grilled cob with butter and salt
Anyways, you eat it outside in the summertime. For me a grilled cob is like spare-ribs ("Rippchen" in German) or chicken-wings: dirty to eat and more waste than eatable material.
So I don't like chicken-wings and spare-ribs. It's a kind of fooling the customer for me. No premium meat, no big plain pieces, just waste with bones from the butchery.
A good tip for your next BBQ: just put bananas with peels on it and let them getting black (or light brown, it depends on your taste). Then cut the peel and put vanilla ice over it - I can recommend very much that as a topping:
http://en.wikipedia.org/wiki/Advocaat
On both toppings you can put choco-splits.
The cobs we've "found" on the farmground in the neighbourhood.
It's not a clean thing, to eat the corn from a grilled cob with butter and salt
Anyways, you eat it outside in the summertime. For me a grilled cob is like spare-ribs ("Rippchen" in German) or chicken-wings: dirty to eat and more waste than eatable material.
So I don't like chicken-wings and spare-ribs. It's a kind of fooling the customer for me. No premium meat, no big plain pieces, just waste with bones from the butchery.
A good tip for your next BBQ: just put bananas with peels on it and let them getting black (or light brown, it depends on your taste). Then cut the peel and put vanilla ice over it - I can recommend very much that as a topping:
http://en.wikipedia.org/wiki/Advocaat
On both toppings you can put choco-splits.