Well folks, it is that time of year. Corn season is upon us, and I couldn’t be more thrilled. There is little more American than an ear of corn and whether you boil it, roast it, grill it, cream it, or dry it and grind it, the uses for this Native American staple are endless.
In years past I have aspired to do many fancy things with corn-chowders, stews, boils, breads; recently, however, I have found that the deliciousness of corn is in its simplicity. When left alone and simply boiled, it is sweet and crisp–a green light food, without a hint of butter. A pinch salt and pepper as it comes out of the pot before it dries and you are good to go.
Grilled corn is my runner-up. The burnt sugars of the charred corn coming hot off the grill are like eating candy for dinner! Yum!
But for me grilled corn has always been a bit tricky, despite the innumerable methods for doing it.
Last week however, while on vacation, my brother and sister-in-law blew my mind with their grilled corn and the method could not have been easier! See, the trick to grilled corn is getting the corn cooked without burning the kernels. My SIL came up with the perfect solution.
The microwave! She nuked the little guys for one minute before seasoning and grilling and they turned out perfect!!! Sweet, succulent and bit scorched. Ambrosia! Unfortunately, we don’t have a microwave, but I find that a quick 1-2 minute par-boil works just as well.
I can’t urge you enough to try this quick grilled corn. It will reinvent this american tradition for your family.
If you are looking for something a bit more flashy try the recipe for our featured image at the top of the page–Grilled Corn With Harissa and Mint from SeriousEats.com
Still not a corn fan? Check out what else is in season this week courtesy of our friends over at Eat the Seasons: