Thanks for the reply! Your PA Pig Roast sounds great. We used to do something similar when I lived on a Lake in Indiana. We would roast the whole pig similar to You in a homemade 55gal rotisserie. We always did it in August when the local scrumptious "Silver Queen" white corn was at it's peak. The fresh picked corn was soaked in washtubs of water. About an hour before the pig was ready, the corn was put directly on large hot grill and rotated several times. The outer shuck leaves would be blackened but inside was heaven!
To eat you peel down the shuck to form a handle at the bottom and the dip the whole ear into a gallon can of melted butter, sprinkle on a little salt and pepper and You have Worlds best Corn.