CLASSIC SUMMER CORN ON THE COB
(from Cooking with the Seasons)
BASIC GRILLED CORN:
Soak whole ears of corn with the husk and silk on in water fro a couple of hours. Place directly on a hot grill for 5 minutes. This combination of steaming and smoking will all the corn to steam within its own husk while giving it a smoky flavor as the outside husks burn. To serve, let cool slightly, then peel down the husk and silk and serve with butter.
Pull down the husk of the corn, but do not remove. Remove the corn silk off the cob and then rub with seasoned butter or oil. Pull the husk back over the corn, wrap in aluminum foil, and place the corn on the grill or in a preheated 45 degree oven for 10 minutes.
½ cup mixed chopped fresh herbs
1 cup apple juice
¼ cup honey
¼ cup tomato puree
Husk the ears of corn, remove the silk, then cut in halves or thirds, depending on the size. Combine the herbs, apple juice, honey, and tomato puree, then cover the corn with the marinade. Let rest for 15 minutes. Skewer the corn, along with other vegetables like tomato wedges, onions, and zucchini, then place on the grill for 5 minutes. Turn as it grills for even cooking.
6 ears of corn, cooked
1 cup chopped tomato
4 Tbles chopped fresh cilantro
½ cup olive oil
1/3 cup lime juice
Strip the corn kernels from the cob with a sharp knife. Combine with the rest of the ingredients and serve.
CORN-ON-THE-COB HERB BUTTER:
6 Tbles unsalted butter, softened
3 garlic cloves, peeled and minced
4 Tbles chopped fresh dill
Salt and pepper
Combine all ingredients, and salt and pepper to taste. Rub on the corn before grilling or serving. Any summer herb may be used.