We’re coming up on another one. This time of year there seems to be always some different taste treat coming our way. Now we’re getting into time for fresh corn.
I love corn on the cob. There are a lot of ways to prepare it. Boiled, roasted, microwaved, barbecued… there area lot of ways.
Boiled corn would be the traditional favourite, but I have come to be pretty partial to barbecued corn. I’ve even been known to boil corn, then put it on the barbecue for a few minutes, just to get a little bit of that charred flavour going on.
There are a few different ways to barbecue corn. You can peel it, wrap in in foil and do it that way. Similar to the same way you would do it in the oven.
I have also partially shucked it, like just pulled the husks back enough to be able to remove the hair from it, put the husks back up around it and used those to protect it from direct flame. You can even add some butter in there. It works, but can produce a bit of a flame around the corn when the butter melts.
And that’s the other thing. I have never been absolutely sure whether I really like corn, or I really like butter and salt and the corn is just a method of getting the butter and salt into me.
Doesn’t really matter. I’m still eating it, and the season is here. There are a few different options for ways to prepare it, and I plan to try as many as I can.
The season is upon us.
