By Kelly Bogard
Even though the first official day of summer is still about a month away, many of us mark the end of school and Memorial Day as the start of summer and the start of grilling season.
With the kids running around and the days getting longer, it’s a prefect time to get outside. And why would you stay inside cooking when you could grill outside and get to stay with the fun? This week, we’re doing just that.
Sweet corn is the perfect complement to any protein on the grill. And with all corn growing tall, it really makes me think of the sweet buttery goodness of fresh corn. Add some smoke, a little bit of spice and some tangy creamy flavors, and you’re good to go.
Start by pulling back the husk of the corn and removing the silk. Rinse the corn and wet the husks. You don’t have to leave them attached, but it sure does look neat for presentation. Place the ears on a preheated grill to start cooking. You will want to turn them every few minutes to cook evenly. It will take about 20 minutes to cook fully.
There are all kinds of vegetables starting to come in season and lots of ways to enjoy them on the grill. Have a great holiday weekend and start to summer before it gets too hot. From all of us at Texas Table Top, enjoy!