Now’s the Time You’ll Want to Eat Corn
Sweet corn sings in these 3 dishes
It’s hard to go wrong with sweet summer corn. Pull it off the grill and enjoy it straight off the cob with nothing more than butter or salt — though a little chili powder doesn’t hurt, either. Grilled corn is unbeatable; I like to blacken the kernels a bit, but you can also peel down the husk, remove the silk, and smooth the husks back into place. This will give you bright yellow corn with attractive, nicely charred husks.
But if you want to doctor it up a bit, consider fritters (super crisp, really good, and among the easiest things to fry) and chowder (perfect for a cool summer night). They’re a bit heartier but still showcase all the beauty of fresh, sweet corn — which is only 1 percent of the corn grown in America. And, the kinds humans eat is only 10 percent of corn grown in the U.S. The rest? I’ve told you how I feel about it here.
Corn on the Cob, Grilled or Roasted
Makes: 4 servings
Time: 20 minutes
Ingredients
- 8 ears fresh corn, shucked
- Salt and pepper
- Butter (optional)
Instructions
- Heat a gas or charcoal grill until…
