When people think of summer, they often mention the beach or pool parties. But when I think of summer, I immediately turn to family BBQ dinners on the back patio during a warm California night. There's just something about all of us gathering around the table surrounded by lit torches, telling each other about our day!... and then sinking our teeth into lightly chard but sweet Grilled Corn on the Cob. Doesn't that scream summer to you? But this corn wasn't just thrown on the BBQ, oh no. I doctored 'em up with fresh lemon thyme, lime juice and olive oil. Once it's grilled, the seasoning burns off a bit, but its lingering flavors will make your family ask, "Hmm, what am I tasting on this cob?"
What you'll need: serves 4
4 ears of corn (with husk)
1 lime juiced
2 tbsp olive oil
1 tsp fresh lemon thyme (chopped), use more if desired
to taste salt and pepper
Prep the corn by gently peeling back the husk (but leaving it attached) and removing the silk. Rinse the corn with water to dampen the husk. In a small bowl, combine the lime juice, olive oil, lemon thyme and pepper. Brush the mixture on the corn kernels and lay the husk back down over the kernels. (If you have any mixture left over, save it and brush more on the cob once it's cook). I like to leave part of the corn uncovered so that some of the kernels get chard. That's what gives the corn more sweetness. Place the cobs in a corn grilling basket. If you don't have one, tie the top and bottom of the corn with kitchen string (string that won't burn). Place the corn on a medium flame grill and cover. Cook for about 20 mins and turn them over once after the first ten mins. Remove the husks, sprinkle on the salt and eat hot!
Recipe adapted from Low-Fat Cooking on the Grill