I asked our friend, Kali, what magic she'd worked to make it so tasty and she looked at me like I was just a little bit crazy, "You mean the corn? It's really simple - just olive oil, salt and black pepper."
That sounded like my kind of recipe - quick, easy and delicious - so I gave it a try soon afterwards. The results were equally good! I especially love how the mild heat of the fresh pepper is heightened by the grilling - it gives it a nice little kick.
Now that I've had it this way, I don't think I will ever go back to cooking corn in boiling water unless there is a hurricane or tornado preventing me from reaching the grill (however, given the "new normal" for weather, I will not rule either thing out...)
My recommendations for maximum eating pleasure are as follows:
- Buy your corn from a local farmer and try to get it at the farmers market to ensure that it was picked very recently (this will also benefit your local farms and farmers!) The fresher your corn is, the sweeter it will be as the sugar starts turning into starch as soon as it's picked.
- Don't skimp on the salt and pepper.
- Give it a nice light char - I know burning food is bad for you but the flavor it imparts is incredible and since this is a vegetable, I doubt the charring is carcinogenic.
The photo below is of the herbed version along with my favorite, new kale salad and a tried and true classic, steamed potatoes slathered in herb butter*. Yum!
I love to have grilled corn on hand to add to salads, salsas, soups and more so I usually make a few extra ears and then cut the kernels off the cob and store them in a glass tupperware in the fridge (or freeze them, depending on when I think I'll need them.)
A sharp knife works pretty well but my husband got me this handy-dandy OXO corn stripper for my birthday this spring and it works even better.
I hope you like it as much as I do.
Serves as many or as few as you'd like it to
* Fresh sweet corn - get as many ears as you think you will need for the crowd you're serving
* Olive oil
* Sea salt
* Freshly ground black pepper
1. Shuck the corn, removing the husks and any silk left clinging to the cobs.
2. Preheat and clean your grill. You'll want even, medium heat.
3. Rub the ears of corn with olive oil, then sprinkle with sea salt and freshly ground black pepper - don't skimp on any of these things!
4. Place the ears on the grill and cook, turning with tongs every 2 minutes or so, to ensure even cooking on all sides, until lightly browned. Remove and serve (or sprinkle with some of the yummy additions mentioned above and then serve!)
You might also like:
- Savory Corn Fritters
- Quinoa, Sweet Corn, Lime & Jalapeño Salad
- Tomato Corn Pie with Butter-Brushed Biscuit Topping
* If you check this recipe out, forgive me for the less than stellar photos, I was really new to blogging then and also had not yet gotten a great camera :)