Grilled Corn On the Cob + Sumac Sauce

In Iran, corn on the cob is cooked by street vendors on charcoal braziers and then dipped into salted water. You can choose your own uncooked corn from the street vendor’s cart; some people prefer the softer white corn (shir) while others choose the tougher yellow corn that is cooked to a crisp, firm bite. Both are delicious. Here, I’m using bi-colored corn and I’m giving you a deliciously flavorful sumac sauce to go with it.