Wednesday, April 15, 2009

awhh shucks

Fresh corn is just now starting to show up in my local produce market. The other day they only had four ears, but I grabbed them all. I knew immediately I would be begging my carnivore to grill these ears for me. Like in many homes, my hubby is in charge of anything that is to be cooked over an open fire.


Here is how he prepares them:
First, he cleans the ears. Then he lays each one on its own sheet of aluminum foil. He seasons them with fresh ground pepper and kosher salt. He also adds in a few pads of unsalted organic butter to each packet. He then wraps each of the corn up and places the ears in the basket of the grill and let's them cook along with whatever else he has going on. Be sure not to keep them on too long though. Nothing worse than burnt corn. Keep them on til they are no longer firm to the touch. Timing varies based on how hot you have the grill. Otherwise, unwrap and enjoy!


menu ideas:
I love this corn with just about anything we make on the grill. It is a great side for hamburgers (beef or veggie) or even kabobs (chicken for the meat-eater and vegetables like zucchini, red onion, and squash for the vegetarian).

2 comments:

  1. You can't go wrong with corn. If you ever want to feel like a bad girl, take your corn and cook it for 2 - 3 minutes in a fryer, it turns out delish. In North Carolina they do this often and whenever I go there, I ask for this version of corn.

    Healthy like yours or fried, corn still makes me happy!

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  2. Mmm - I love roasted corn and can't wait for summer when they are abundant and super sweet!

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