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.
This post is Part of Kitchen Tip Tuesday and Go Ahead Honey, It’s Gluten Free!
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I grilled corn the other day…it was so yummy! i ate it cold the next morning.
I have thought of eating it cold. I am glad that I am not the only one who enjoys food cold like that. 🙂 My husband doesn’t understand me at all, LOL!
Yum! 🙂 What a great idea!
I love fall, too. I think it is the best time of year.
I have a husband that really doesn’t mind cold food, which makes packing his lunches a lot easier. 🙂 I’m really looking forward to the Nourishing Food Carnival!
I agree with you wholeheartedly, here. Corn is a favorite that I look forward to as long as it is sweet and pops when you bite into it. If it turns out starchy and chewy it swiftly loses it’s appeal. So, thanks for all the tips on how to pick a good ear. (That sounds strange, but I think you know what I mean. *grin*)
Anyway, I sometimes cover ours with the same vinaigrette I make from scratch and use on our salads. It’s quick and easy and I don’t have to think too hard which is always good in my case.
Goodness, your blog always makes me hungry.
We’ve been grilling a lot of corn lately. So yummy. We like it with a little lemon or lime juice also. And sometimes Parmesan cheese
We ate this last night after me reading it on your blog. YUM!
You are welcome! I gleaned the advice from James Peterson, who has a wonderful book called Vegetables. It’s very helpful.
I bet that would be good!
So glad that you liked it. 🙂
Love grilled corn! Also, I’ve roasted it in the oven a few times. What I’ve been doing this summer, whether it’s grilled or roasted, is rubbing unrefined coconut oil on the corn and that’s it. It is so yummy. We do put salt/pepper/butter, whatever, on afterward, but the flavor is awesome. The coconut isn’t overpowering at all, but a just-barely-there kind of thing, along with the fresh corn taste. Thanks for all the time you put into this blog – it’s one of my favorites to read!
That sounds delicious! Thank you for sharing. 🙂 I am so glad that you enjoy this blog!
Thank you for such a beautiful entry in the Go Ahead, Honey, It’s Gluten Free Seasonal Vegetables event. I have just posted the roundup.