Capsaicin is an active component of chili peppers, which are plants belonging to the genus Capsicum. It is an irritant for mammals, including humans, and produces a sensation of burning in any tissue with which it comes into contact. Capsaicin and several related compounds are called capsaicinoids and are produced as secondary metabolites by chili peppers, probably as deterrents against certain mammals and fungi. Pure capsaicin is a hydrophobic, colorless, highly pungent, crystalline to waxy com
Shuck corn (remove husks) and remove silk. Spray each ear with veg. spray. Place directly over heat on medium-hot grill. Rotate when dark spots appear and kernels deepen in color (usually about 2 to 3 minutes) until ears are uniformly cooked (usually 10 to 12 minutes). The ear will be speckled with char spots.
Some people leave the husk on and place the Cob on the grill and turn it every 5 minutes. The husk will burn. Experiment and have fun. I live where there is a lot of fresh corn and you don't have to husk the corn we don't, just throw it on the grill with the rest of your food in the husk and grill for about 30 min.