Summer is coming. You know how I know? I saw my first sale of fresh corn today.
I am not a big fan of corn as a side dish in general. I don’t care for it boiled, canned, or even casseroled. But I do love it grilled, as does the rest of my family (seriously, my 4 year old has gone through multiple ears in a single sitting). It’s the perfect summer accompaniment to just about any meal.
There are lots of methods out there, but here’s how I do it. I shuck the corn, using a toothbrush to clean the silks from between the kernels. Then comes the messy part. I put a pat of butter in the palm of my hand and rub it across the ear. Yes, it’s gross, but it’s highly effective. I liberally sprinkle whatever herb or spice my mood chooses (my favorite is Cajun blend) so that it sticks in the butter and roast it on the grill until those pretty grill marks emerge.
There is something about the high heat and direct flame that brings out the sweetness in the corn that I’ve never tasted any other way. I can’t wait to break this dish out for my family, as they will definitely be grinning ear to ear. (OK, that was pretty lame, but still funny, right?)