Friday, September 16, 2011

Grilled Corn on the Cob with Lime and Parmesan

We got our Pigman's CSA share on Thursday instead of Friday last week, because we were leaving on our camping trip midday on Friday. When I saw that we had corn in our share, I knew we had to cook it Thursday night, because corn on the cob has to be eaten fresh. It really has to, otherwise the sugar converts to starch and it's not worth eating.

Our friends Sarah and Nate introduced us to corn with lime and Parmesan years ago. Thanks are due to them--and to Steve for remembering the idea!

Lime juice
Parmesan (I've had it with shredded and with grated. Grated Parmesan certainly adheres better to the corn, but the general consensus in this house is that shredded tastes better.)

Remove and compost the husk and silk from each ear of corn. Wrap each ear in a paper towel. Dampen the paper towel thoroughly, then add a layer of foil around it. Don't crimp the ends of the foil, though; just fold them over gently. Place the paper-towel-and-foil-wrapped ears of corn on the hot grill, and cook them for 15-20 minutes, turning occasionally. When you're ready to eat, unwrap the ears of corn (compost the paper towels), rub them with butter, squeeze or sprinkle them with lime juice, and shake on some Parmesan. Enjoy!

Mmmmmmmmmm. Once you've eaten corn that was harvested just hours before, you'll realize what you've been missing.

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