Just when I planned on us having a couple of meals involving zucchini and summer squash... we didn't get any from the CSA! Although, I'm very excited for what we did get... potatoes, corn on the cob, carrots, cucumbers, beets, and green onions. Luckily, I have found a great recipe for grilled corn on the cob:
If you are using a gas rather than a charcoal grill, turn all burners to high, close the lid, heat the grill until hot, 10 to 15 minutes, and follow steps 2 and 3 below. If you are certain that you have a supersweet variety of corn, remove the husks entirely, then follow instructions below, grilling until kernels are light caramel brown, about 5 to 7 minutes.
Ingredients
| 8 | ears fresh yellow corn , husks on |
| table salt and fresh ground black pepper | |
| butter |
Instructions
Ignite about 6 quarts charcoal and burn until coals are completely covered with thin coating of light-gray ash. Spread coals evenly over grill bottom; heat to medium-high (you can hold your hand 5 inches above grill surface for 3 seconds); position grill rack.
Meanwhile, following illustration 1 below, remove all but innermost layer of husk from each ear of corn (kernels will be covered by, but visible through, last husk layer). Use scissors to snip off long silk ends at tips of ears (see illustration 2).
Grill corn, turning ears every 1 1/2 to 2 minutes, until kernels have left dark outlines in the husk and husks are charred and beginning to peel away at tip to expose some kernels (see illustration 3), 8 to 10 minutes. Transfer ears to platter; remove and discard charred husks and silk. Season corn with salt and pepper and butter to taste, if desired; serve immediately.
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