Given that corn on the cob is as traditional for Memorial Day weekend menus as hamburgers and hot dogs, I figured I would share his recipe. Greg adapted this recipe from one he found at least 10 years ago in Fine Cooking magazine. "I only steal from the best," he quipped.
By the way, we don't have a gas grill. We have a cinderblock grill - that looks like it installed in our backyard in the1950s. We use charcoal but he has made as many as two dozen ears at a time on a propane grill. It's an adaptable recipe. Here goes.
"It's very simple.
Remove the husk.
Rub butter and salt on the ear.
Wrap the ear in aluminum foil.
Put it on the grill.
Depending on the heat level of the grill, quarter turn the ear every four to six minutes.
You'll know the corn is ready when the kernels glisten. Don't worry if some of the kernels are blackened.
Serve as is."
He uses any leftover corn to make soup. It's a roasted garlic soup adapted from Mark Bittman.
It works too if you just shuck off the outer leaves and the silk. You get wonderful sweet corn steamed in it's own leaves. You have to watch out that the corn husks don't catch fire though.
ReplyDeletedrooling...
ReplyDeleteI need this. STAT.
ReplyDeleteAre you growing corn this summer? Even if you are not, corn is so cheap and filling. Sometimes, he serves this with fresh tomatoes, basil and mozzarella cheese. MMmmmm.
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