20 August 2011

Lemon Pepper Corn on the Cob

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There are so many things that are quintessential to the short summer months.  Things that need to be accomplished or it just does not feel like summer.  Things such as:

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This summer I have not had my fair share of sweet corn. I do not own my own outdoor grill (madness I know!) but I do have a tabletop grill/griddle.  It is not he same, but it will do.
Especially since I picked up some fresh corn at the farmers market.  And the vendor assured me,

“This is the best corn you’ll eat all year!”


I did not mention that this is the only corn on the cob I will have eaten all year.  Hear is the simple seasonings my family uses.  It is a fairly common one, but if you have not tried it before, give it a go!


The Shopping List:

  • 2 ears of sweet corn
  • 1/4 cup butter, softened
  • 1 Tbsp lemon-pepper
  • 1/2 Tbsp sea salt

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The Method:
Pull the husks back and take out the silks inside -- and in my case let the kittens play with them for a few minutes, hours of free fun!  Not really, my kitty is a crafty little bugger and he stalked the strands on the counter, I let him have a moment of glory with his "catch" before confiscating it.  

Back to business, put the husk back in place and use some kitchen string to hold them on.

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In a large pot, fill it with cool water and allow them to soak for about a half hour.

In a little bowl, mix the butter, lemon-pepper, and sea salt.  Set this aside.

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Grill the corn as you normal would for about half an hour, turning the corn often.  When finished, pull and allow it to cool for a few minutes.   De-husk it once again and spread the butter mixture on the corn to serve.
I am making this for the Packer game against the Cardinals.  GO PACK GO!

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