Memorial Day weekend means parties and BBQs. Welcome back, summer! Serve an American favorite, corn on the cob, at this weekend’s celebratory events.
Corn is in season at different times of year depending on region, but it generally begins in late April in the South/Southwest and in July in Northern areas. If you’re in a warmer climate, look for fresh sweet corn at the farmer’s market or it may be ready to harvest from the garden!
There are many ways to cook corn. For BBQs, corn on the cob is fun to eat (read: messy) and portable (excellent for mingling.) While you can boil or steam it, tossing the cobs on the grill is a great way to get some of the natural sweetness with a little char/carmelization.
You can grill corn in the husk or stripped. I prefer it in the husk so the kernels don’t burn. Remove the silks and replace the husks, then toss it the ears on the grill for about 20 minutes, turning frequently. Add butter and salt… Yum!