This unexpected brined corn recipe from Lantern chef Andrea Reusing is a terrific foil alongside rich and smoky grilled dishes. Start at least four days ahead so that fermentation can go to work, and taste the corn for flavor as it pickles. We used Diamond Crystal Kosher Salt; other brands may result in a saltier pickle. For the best cobs, pick ears with smooth, tight, bright-green husks and fresh-looking cuts at the stem end. Run your fingers over the husks to feel for firm, full rows.