Recipe of the Week: Corn on the Cob

Corn on the cob is one of my favorite vegetables. I have such fond memories of it from summer vacations to my grandparents. They grew corn to ripen throughout the summer so there was a large pan on the stove for it virtually every evening. These days I still sometimes cook it that way - but other times I cook it out on the grill - keep the heat out of the house/kitchen.

Fresh or frozen corn on the cob is cooked the same way. The frozen takes a bit longer. It has to be hot enough to melt the butter!

To cook corn on the grill -

Wrap the corn in a paper towel or the clean shucks (i.e. clean the corn then reuse some of the shucks to re-wrap the ear). This helps it stay moist while it heats.

Wrap it in aluminum foil.

Place on grill along with the meat - or whatever else you are grilling for the meal. Turn it so that all sides will get hot. The paper towel/shuck gives you room for error so don’t be afraid of overcooking!

Unwrapping the corn is like unwrapping a present….and with butter and some Mrs. Dash….the taste of summer.