Wow, where has the time gone?
Corn is my mission this week, and the ideas are endless.
I prefer to grill my corn in the hot weather so as not to heat up the house any more than I have to. Some people soak the corn, husk and all, in a bucket of water before grilling. I prefer to husk the corn and grill with kernel open to the flame. Low heat and turning every few minutes is all it takes. 2-3 minutes on each side, times 6 sides and there—done.
The grill adds a touch of golden color to the corn and great flavor. The corn is so sweet this time of year that butter is all that is needed, and dinner is served.
I might make a Cilantro butter to serve over my grilled corn. To make the Cilantro butter, combine 1 stick butter, 1 cup washed and dried Cilantro, juice of half a lime, ¼ t ground black pepper and salt to a food processor and pulse until soft and fully mixed. Spread over the corn and serve. The leftover corn makes a great summer salad mixed with fresh tomatoes and maybe some black beans.
For more healthy living tips, please visit the AJH Make One Change website
