Corn on the barbecue

I always boiled my corn. Removing the husks and silk then dropping them into boiling salted water, before draining and slathering with butter, adding nothing more than sea salt and freshly ground pepper. The pepper surprised my husband who, until he met me, only added salt. Then, like many who read food magazines, I began the torturous task of peeling back the husk, attempting the impossible task of removing all the silk before rewrapping the cob in its leaves and soaking the whole thing before barbecuing. Superior taste and flavour was the promise. False. It was simply a tiresome way to steam the corn. Even worse, it tasted just like boiled corn.
My husband, the real corn lover in the family, decided to barbecue it, taking his inspiration from the street vendors in Toronto's India town, where grilled corn is a popular snack. After several attempts he has now perfected his method. The naked cobs are brushed with a fat and spice mixture. Lard, goose or duck fat, whatever is in our refrigerator, is blended with salt, cayenne or chili powder, garam masala and paprika. He brushes the cobs all over with this flavoured fat then cooks them over medium high, turning four times. When you here the corn popping and see some crisp burnt kernels, it's ready.