+ corn (about 1 ear per person)-- do NOT remove the husk
+ olive oil
+ garlic (about 1/2 - 1 clove per person)
Mince the garlic. Using the salt as an abrasive and the back of your knife, make a garlic "paste" (click here for more detailed instructions). Set aside.
Peel the husks back, remove the silks (unless you're in the mood for surprise dental floss), and apply a light coating of olive oil. Season liberally with garlic paste and pepper; return the husks to their original position (you might want to use a piece of cooking twine to secure the husks...or even a strip of husk).
Add olive oil to a medium-hot skillet. Char the ears (just until smoky and dark brown on each side). Add water (about 1/2 cup) to the skillet. Pop the lid on and steam for 5-10 minutes, or until the kernels are bright yellow and tender. Carefully remove the husks, and dig in!