Pull back the husk, remove the silk, then soak the corn in water for 20 minutes. Then grill over medium heat, turning a few times, for about 15 to 20 minutes. But grilling also makes up for the lack of sweetness in slightly underripe fruit. Don't think of grilled fruits just for dessert. Figs wrapped with pancetta or prosciutto or stuffed with semi-soft cheese and nuts make a great hors d'oeuvres.
Grilled pineapple is a terrific salsa ingredient to accompany grilled seafood.
And fruit can go together with fish or chicken on kebabs. The first thing you should know about marinades is that they don't tenderize. You can soak a chuck steak in olive oil and red wine until the Cubs win the World Series but all you'll get is a soggy piece of tough meat. Marinades do flavor, however. Some of the best flavoring agents are red wine, olive oil, garlic, fresh herbs and freshly cracked black pepper.