Now that I live in Phoenix, I no longer look forward to summer for its pleasurable weather. The only way to enjoy our summers is to be inside in the AC or outside in the pool.
What I do look forward to is the sweet seasonal treats summer brings. Things like ripe berries, juicy watermelon and sweet corn on the cob.
Just like the first bite of a sweet berry, I look forward to the first corn on the cob. This starchy vegetable has a special place in my heart. Not only did I enjoy it often growing up, I lived amongst fields of it (although it was the kind we only consume eventually).
When I was younger, my father and I would tackle the job of husking the corn. Today, my husband does it for me. He’s a wonderful man.
My parent’s favorite method is to boil the corn in a giant pot of water, butter with a bread heel and finish with a little bit of salt. It’s genius in its simplicity.
Today, my husband Jordan and I prefer to grill the corn. Partially because we’re addicted to anything charred, but also because it keeps the oven off when it already feels like hell outside.
If you don’t want to grill the cobs naked, you could put them in foil or wrap them back up in their husks. For me, those are both too time intensive That’s why I just chuck the husk and put the corn directly on the grates.
The result is slightly smoky, slightly chewy sweet ears of corn. For a complete meal, pair with whole grains and a fresh green salad—and don’t forget to garnish it with berries!
How to Grill Corn
4 ears of corn, husk and silk threads removed
Preheat the grill to medium high heat.
Slowly pour or spray oil over cobs of corn while using clean hands to spread the oil evenly.
Season liberally by spinning the cobs while sprinkling over small pinches of kosher salt.
Place the ears directly on grill, either between the grates or across.
Rotate the corn using kitchen tongs after 3-5 minutes. Continue to cook, rotating every few minutes until every side has been slightly charred. (On average, medium to large cobs should take about 20 minutes)
Remove from grill.
Enjoy as is or dress up the corn with things like butter or cotija cheese.
Notes: If you have leftovers, remove kernels from the cob by holding the ear vertically over a cutting board and carefully slide your knife down the bottom of the kernels. Great for rice or quinoa vegetable salads, in frittatas, and over greens. Sometime I buy extra cobs, just to have leftovers. Keep chilled in the fridge in an airtight container for up to a week.