Fall is approaching and I am loving it. I love the smell of the rain, the wind on my face, the scent of fresh apples, the squash, warm cups of tea and cocoa and the corn on the cob. For me, corn on the cob is the first sign of Fall just being just around the corner. Our weather is still quite hot on some days, but I am enjoying the cooler weather on occasion.
One of our favorites ways to prepare corn is also the most simple. We love to grill it. It has so much flavor! We are able to get some from a local stand (just picked that day!) and it is so fresh and sweet. Although, we have done fancier versions of grilled corn with herbs and garlic, etc, we have been enjoying it with just a little olive oil and salt and pepper. It’s so simple and something that those with gluten intolerances can freely enjoy as well. Oh, and if you are able to get it for a good price, it’s also a very economical (and delicious) side dish. We find that guests always appreciate grilled corn.
If you are buying it at the store, looks for cobs that have husks tightly closed, with stems green and moist (not woody). Also look for plenty of golden brown corn silk coming out on the top. One last test for fresh corn, is to puncture the corn with your finger nail. You should see clear juice run out. Old corn won’t have much moisture left.
Because of the upcoming Nourishing Portable Food carnival that I am hosting, I have been thinking of simple things to send with my husband as he attends college. He likes vegetable salads, as a side dish, so I was thinking that I could even make leftover grilled corn into salads like this one. It’s just as easy to make 6 grilled corn as 2, so might as well make some extra to use the next day! I could also use it as an addition to a grain salad. Possibilities abound. (By the way, I would love for you to share your nourishing sack lunches or other nourishing portable food in the carnival! Join us on the 27th! )
I am looking forward to many more meals with grilled corn on the side before our corn season is over.
(At the Fair, you can often get corn grilled in their husks, but I don’t recommend it for home use. It takes much longer to grill, and doesn’t have any advantage in taste, in my mind. )
Corn on the cob, husked. Make sure you remove most of the corn silk as well.
sea salt and pepper
1-Place the husked corn on a sheet pan and drizzle with olive oil. Using your hands, spread over the corn until it all has a light layer of oil on it. Sprinkle evenly with salt and pepper.
2-Grill on med-high heat, turning corn occassionaly, until desired doneness is reached. We prefer them to be speckled with browned spots here and there for a nice grilled taste.
Serve while hot. We eat it just like it is, but you can also serve with butter or herbed butter.
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