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Corn grilled over charcoal until charred — a roadside snack of Brazzaville.
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In the Republic of the Congo, grilled corn stalls line Brazzaville's roadsides in the rainy season. Husked corn is rolled over charcoal as it grills and brushed quickly with salt water to finish. It's classically eaten with boiled safou (an African fruit).
Remove the husks and silk from the corn.
Grill over charcoal or under a fish grill for 15–20 minutes, turning.
Dissolve salt in water to make brine.
When charred all over, brush with the brine.
Brush with butter if you like and serve.