Saturday, May 29, 2010
The days are slowly starting to stretch out, as the sun lingers in the sky a little longer each night. It is my humble opinion that long, hot days in the sun are best ended with fresh vegetables on the grill. I fancy onions, squash, sweet potatoes, and pretty much anything that won't fall through the cracks of the grill. Corn charred on the grill is quickly becoming my latest obsession. I've seen recipes all over that feature everything from cotija cheese to mayo to lime butter. You can even grill the corn right in its husk. I like to remove the husks so the kernels can get brown and smoky. The result is perfectly tender, sweet kernels that can be eaten right off the cob. It's nice every now and then to discover something so simple that tastes so great.
Corn with rosemary butter.