| Sweet corn on the cob is a pleasure that is nearly unrivaled. Messy in the way that the best foods are messy, like a ripe peach that drips juice down the arm or a wedge of melon that slicks your cheeks with sweetness. And the smokiness of the grill and the little bit of char that it imparts actually makes the corn taste sweeter, with the fire helping to caramelize the natural sugars in the corn. Grilling corn is fairly simple, and there are two basic methods I employ: husk on or husk off. Read more... |
