Corn—a perfect summer grillable

Without a doubt corn on the cob=summer.

I can remember summer afternoons being handed I big brown bag of a dozen or more ears and being told to shuck as my part of helping out with dinner. I never minded so much. It was kind of a fun job and I loved to eat it, so, why not help out?

My husband and I love to “grade” our corn experiences. In early summer the corn can be disappointing, but by the end of the summer it usually earns a “so sweet it tastes like candy” comment from one of us. And that’s when we can’t get enough of it. We buy way more than we could eat and inevitably, I end up cutting it off the cob and freezing it. This way, in December we get acorn1.jpg little taste of summer—SO far superior to the bagged frozen corn in the grocery store!

I have always wanted to grow corn, but I’ve been too afraid to try. I heard one person say one time that it was hard to do, and I quit there—which is silly. Maybe next year I’ll give it a go. If anyone has tips, let me know! There’s also a great site I found that gives clear, concise help for growing corn—sweetcorngrowingtips.com. I love a well-designed easy to navigate website.

Today’s recipe is for Grilled Corn on the Cob with Cilantro-Lime Butter. I once made this for a friend’s graduation party and it was a big hit. Great for summer pot-lucks!

CILANTRO-LIME BUTTER

1 cup unsalted butter
1/4 cup fresh cilantro, chopped
1 1/2 tablespoons freshly squeezed lime juice
salt to taste
(add 1/2 teaspoon crushed red pepper flakes or cayenne pepper for a little kick)

1. In a bowl, add butter and whip a few times with a fork. Mix in cilantro and lime juice. Season with salt to taste. Transfer to a ramekin, cover, and chill.

GRILLED CORN ON THE COB

1. Gently peel husks back, but do not detach. Remove as much silk as you can and pull husks back over corn. Place corn in a large pot, cover with cold water and let soak 10 —15 minutes.

2. Heat your grill to high. Drain corn. Lay ears on grill. Cover and cook. Turn ears occasionally for 15 to 20 minutes or until the husks become lightly charred and the corn tender. Remove ears from grill. Serve with Cilantro-Lime Butter and ENJOY!

Don’t forget corn holders! I love these from uncommongoods.com. They have such great stuff!