I grew up in Wisconsin where summertime is synonymous with farm stands overflowing with sweet corn. There's something special about biting into a freshly picked ear of corn and having the pure sweetness explode in your mouth. Why not give your corn a little flavor twist?
Ingredients:
Fresh sweet corn
Olive oil
Dill
Garlic
Grated parmesan cheese
Pepper
Butter if desired
Aluminum foil
Preparation:
Husk the corn. Lightly rub each ear with a little olive oil. It prevents sticking to the grill and helps spices stick. Very lightly salt and pepper to taste. For toasty ears, put the corn right on the grill. If you use Parmesan or want a less "grilled" taste, use enough aluminum foil to make a sealed pouch.
For Parmesan corn, grate or sprinkle a light coating of cheese on the corn, rotating to make sure all parts are covered. Then make a foil pouch for cooking. The pouch goes right onto the grill.
For garlic and dill corn, I prefer the intense taste of freshly minced garlic rubbed right onto the the ear. You can also grind dried garlic onto the ears or even use powdered. (You can buy a little grinder filled with dried garlic in the spice section of your grocery.) Fresh dill finely chopped is the most flavorful. Dried works well, too.
With medium heat, cook on the grill a couple minutes on each side. Placing one ear right on the grate helps, because you can see how well it is cooking. As corn kernels cook, they become more of a deep, vibrant yellow color. When you see the color change, the corn is done. If you are going to put the corn into the oven, preheat to 375. Cook the corn for about 12-15 minutes until the corn is hot. Now take a bite and enjoy as those kernels explode with flavor!!!
Parmesan corn ready for the grill
Let's eat! Sprinkle on more cheese to taste.
Dill? Garlic? Add whatever tastes good to you.
