 Like the most basic level, you can just put some butter and honey in there and then put your shucked corn cobs in there. And I'll stick it on the cooler side of the grill. So while I'm, you know, making my hamburgers, my hot dogs or whatever, the corn is in there sort of slowly simmering in this buttery liquid. And you can turn it every once in a while. And so by the time you're done with whatever it is you're grilling and you're ready to finish off your corn, you just transfer it out of that pan. The liquid has reduced down into a sort of nice glaze that seeps really in between all the kernels and keeps them nice and juicy.