Walking along the corniche or waterfront in Alexandria, one is irresistibly lured by the smell of corn grilled over charcoal. Vendors sit behind little braziers filled with glowing coals, fanning the flames furiously, or letting the sea breeze do it for them.

Ingredients

　　Remove the leaves or husks. Place the cobs on a charcoal grill, not too close to the fire. Turn them constantly. The grains will become flecked with black charred spots, but inside they will be soft and milky.

　　The New Book of Middle Eastern Food Copyright © 2000Knopf