 And then you can throw them over the hot part of the grill. They char up in just a matter of moments. And so you get like a really nice juicy corn that is seasoned all the way throughout. You know, that liquid has sort of penetrated throughout all the kernels. You know, the other thing I really like about this method is that it's really adaptable. So you can add whatever flavors you want. You know, so I like to add, say, a pinch of...