Last week I came across the first low priced corn of the season. Now, it really is summer! Because I try to eat seasonally I’ll certainly be taking advantage of the markets being overrun with it in the coming months. My favorite method of cooking it is one of the easiest.
Shuck the ears and lay them on a large platter or plate. Use an olive oil sprayer or basting brush dipped in olive oil to baste each ear. Sprinkle one side with seasoning, turn and repeat until they are covered. This week I used smoked paprika to season them. But I alter the seasoning depending on what main dish they will accompany. Some of my other favorites are cayenne, cumin, black pepper, or a curry mix.
After the ears are seasoned place them on the grill over indirect, medium heat. Pay attention to the hot spots on your grill as you turn them. Turn them a few times until they are evenly cooked. Remove them from the grill and serve! But what to do with the left overs?
Slice the kernels off of the ear and sprinkle them on a salad, or add them to a soup, or a quesadilla, or toss them with black beans and chopped peppers and tomatoes to make an excellent summer salad, or add them to a fired up salsa. Whatever you do, don’t waste a single kernel. Grilling will release a delicious, juicy and sweet flavor that is sure to be a summertime hit!
Until next time… Release YOUR Bon Vivant and Savor Your Life!