Last night we had barbecued sweet corn.  Such a wonderful nutty flavor.

When I first started at Bell Labs years ago,, a very striking  Summer student wore a tshirt that said "Better Than Sweet Corn"...    Those who have had great corn recognized the statement as possible false advertising.

Sweet corn rapidly loses its sugar after picking and  is properly had immediately after picking, but older corn and crops that aren't quite perfect can still be good with the right preparation.   

Barbecuing is a technique that works well with perfect corn or ears that aren't quite as fresh..  Over the years I've tried a few methods that usually involve separating the husk, removing the silk, returning the husk and soaking the ears in water or salted water before barbecuing. While these work well, I like a simpler method better.  Husk the corn and just put it on the hot grill with a  bit of olive oil.   Use a very hot grill.  If it is electric like ours, covering makes sense..  Cook it until the kernels turn color and serve with a quartered lime or a good olive oil.  

Comments

[Sukie]

There are also very good with a simple guacamole of avocado, onion, lime juice, cumin, and sea salt.