Foiling Over a Hot Grill

Regarding “The Great Outdoors Kitchen: Your Grill” (Aug.1): It is obvious this writer is an East Coast resident, because we on the West Coast have discovered that the best roasted corn is not wrapped in foil but roasted directly over hot coals until the kernels are a lovely, toasty brown. Foil-wrapped corn cooked over the grill tastes about the same as if it were boiled.

Actually, I have found that tightly closed foil packets of vegetables cooked over the grill may be somewhat convenient, but the vegetables really pick up very little smoky “roasted” or “barbecue” flavor.

CATHERINE C. CATE Santa Ana