Grilled corn on the cob is the perfect summer treat, as long as it’s crisp and fresh. To choose the best corn I peel the husk back at the top of the cob and pierce one of the kernels with a fingernail. If it pops it is a fresh one; if it doesn’t you’ll want to put it back and try another one. When corn is really fresh I believe the very best way to eat it is plain. That way you can really taste the pure flavours of the corn.
What you need:
- corn on the cob – I do one per person, plus an extra to put in a recipe like this or this the next day
- a barbecue or coals left over from a fire
- optional: butter, salt, mayonnaise, chili powder
What you do:
- Immerse the corn cobs in a large bowl or sink full of water for 1/2 hour to an hour. The husks are less likely to burn this way.
- When the barbecue is hot place the cobs on it – they still have the husks on them (not like in the picture – that comes later).
- Use tongs to turn every few minutes so the husks don’t burn. Right now you are steaming the corn inside the husks so they are mostly cooked through. This process doesn’t take long, so I don’t leave them on for more than 8-10 minutes.
- Remove the corn from the barbecue and pull back the husks (as shown in the picture). Place them back on the grill, turning every minute or so until there is a little bit of browning happening to the corn.
- Enjoy as you wish, plain (yummiest ever), with butter and salt, or some mayonnaise and chili powder.
Here’s a really simple salad I’ve made a few times this summer, using tomatoes from my garden and cucumbers from a friend’s garden (and corn from the produce store). I just used my favourite homemade vinaigrette, super easy and delicious.
If I use tomatoes and cucumbers out of season I always choose the little ones – cherry tomatoes and those small cucumbers. They have way more flavour. And for winter corn I prefer canned over frozen, and I usually us Peaches and Cream. Still, the summer ones are the best, so I make this a lot while these things are growing nearby and in season.
What you need:
corn on the cob
a few green olives
about 1 teaspoon dijon mustard
about 1/4 teaspoon sugar
white wine vinegar
What you do:
1. Boil a pot of water for the corn and let it cook for a couple of minutes. Remove the corn and run it under cold water.
2. To make the dressing, put the mustard in a bowl and add the sugar and some salt and pepper. Add a little vinegar and mix it into the mustard so there are no lumps. Mix in a bit more vinegar, then drizzle in some olive oil while mixing with a fork. After you’ve added a bit, have a taste and see what you need to add more of.
3. Cut the cucumber and tomatoes into bite-sized pieces. Chop the onion and olives. Cut the corn off the cob, and put all the vegetables together in a bowl. Toss it with some dressing and serve it up.