Grilled Corn - The How To?

This be the season for Grilled Corn!

It's part of the summer bounty ... and a rich bounty indeed.

While most opt to boil corn, I would like to urge you to consider grilling corn as an alternative. It is very easy and adds another dimension to the richness of fresh corn.

Below is a quick primer on a few approaches to proper grilling of corn on the cob.

Option 1: Indirect Method

This method will roast the corn without infusing too much smoky flavor

• Husk the corn and wrap individually in foil
• Place on the grill for about 12 minutes
• Turn a few times to make sure all sides get cooked

Option 2: Direct Method

This method cooks the corn directly on the grilling surface where the corn will gather a roasted smoky flavor.

• Husk the corn
• Rub the ears lightly with butter or olive oil
• Place on the grill for about 7 to 10 minutes
• Turn often until they begin to brown

Bonus: Lime Butter Sauce

Ditch the basic butter and replace it with this great lime-flavored compound butter.

This simple butter enhancement elevates common corn on the cob to a whole different dimension. The butter can be made up to two days in advance and stored in the refrigerator. Just melt butter and brush over cobs before grilling.

Ingredients

• 1 1/2 tablespoons butter, melted
• 1 1/2 tablespoons fresh lime juice
• 1/4 teaspoon grated lime rind
• 1/4 teaspoon salt
• 1/4 teaspoon ground red pepper

Process

Combine butter, rind, juice, salt, and pepper in a small bowl

Store up to two days in refrigerator