July 25, 2005
Easy-To-Eat Grilled Corn
Nothing says summer like corn-on-the-cob....mmmm...better yet, corn-on-the-cob-on-the-grill. But.... easy to eat? No. Trying to bite into it while chatting with your girly friend across the table is NOT a pretty sight. Picking strings and kernel pieces out of your teeth ... not pleasant.
I came up with a nifty solution the other day. Simple really, but an excellent result once I ran with it.
What you do is this:
With a sharp knife, hold the cob upright and carefully cut the kernels off into a bowl. Take a sheet of aluminum foil and put the kernels of one cob in the center.
Now here's the neat part. Put a pat of sweet butter on the corn. Season with salt and pepper. Tear in some basil leaves or other fresh herb -- thyme works well too. Use your favorite spice mix or add a few unpeeled garlic cloves. You get the idea!
Seal the aluminum foil tightly. Repeat for additional cobs. You can premake these packets and keep them in the fridge, then put them on the grill when you're ready to cook dinner. Keep them over medium heat, moving the packets around from time to time, 20 minutes or so. It's a very flexible thing.
