Sweet, salty, and a little bit smokey, grilled corn is one of summer's easiest side dishes.
The Garden of Eating
Although I grew up eating sweet corn every summer, somehow, I had never eaten it grilled until last summer. Unbelievable! I started humming "something tells me I'm into something good" at the first bite. It was sweet, salty, and a little bit smokey with nice little zings of mild heat from the black pepper.
I asked our friend, Kali, what magic she'd worked to make it so tasty and she looked at me like I was just a little bit crazy, "You mean the corn? It's really simple – just olive oil, salt, and black pepper."
That sounded like my kind of recipe – quick, easy and delicious – so I gave it a try soon afterwards. The results were equally good! I especially love how the mild heat of the fresh pepper is heightened by the grilling – it gives it a nice little kick.
Now that I've had it this way, I don't think I will ever go back to cooking corn in boiling water unless there is a hurricane or tornado preventing me from reaching the grill.
My recommendations for maximum eating pleasure are as follows:
1. Buy your corn from a local farmer and try to get it at the farmers market to ensure that it was picked very recently (this will also benefit your local farms and farmers!) The fresher your corn is, the sweeter it will be as the sugar starts turning into starch as soon as it's picked.
2. Don't skimp on the salt and pepper.
3. Give it a nice light char – I know burning food is bad for you but the flavor it imparts is incredible and since this is a vegetable, I doubt the charring is carcinogenic.