Leftover night at our house tonight. I like the sound of your leftovers, Dave!

I got a little lazy on the corn this time. I shucked it and soaked it for 30 minutes. Light brushing of olive oil / canola oil mix. It spent 25 minutes on the cool side of the grill in an aluminum tray in a big pile, then I just gave it 60-90 seconds over the flames to crisp it up a little. I was using a very hot grill since I like to do my squash and salmon that way (by very hot... cannot hold my hand 1 foot above the grill for a full second).

Usually... for my corn I pull the shucks back, clean the cornsilks off, then pull the shucks back down and tie them with one piece of shuck. Soak in lightly salted water for at least 30 minutes, preferably an hour. Medium heat grill for 16 to 20 minutes, turning often. (By medium heat... I can hold my hand 6 inches above the grate for 2-3 seconds).

Equipment:  Greg Black made John Blount Personal model mouthpiece, Callet Jazz 63xx trumpet --- played at a mediocre comeback level for 30 full minutes per month...
Favorite Maynard Tunes:  Gospel John, all the other ones