 that seeps really in between all the kernels and keeps them nice and juicy. 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 Korean chili flakes and then maybe finish it off with some chopped up cilantro.