So summer is here and in Chicago that means farmers markets and weekend bbq's for everything. From family reunions to holiday gatherings. But one of my favorite things to enjoy off a grill and from the market is corn. Priced at anywhere from 4 for $1 to 2 for $1 you can't go wrong. But here's a way to bring a little excitement and flavor to the corn.
Tip #1:
Leave the corn in the husk. It'll save you a few pieces of foil and the headache of getting the piece of string off.
Tip #2:
Burn the husk. Trust me the corn will be fine. Actually it's best to cook it after all the meat is done.
Tip #3
The corn cooks in it's natural element so it will taste great but lets liven it up. Take a stick of softened butter and with it with some finely chopped fresh or dried herbs (I suggest cilantro or parsley but whatever your fancy is will do fine) and mix together in a small serving bowl. After removing the husk spread the herb butter mix on the corn and serve. No salt will be needed.
So for those who live in an apartment like me or that don't like to grill, take your corn and put in the oven. You'll know the corn is done when you smell the husk burning.
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