Sweet corn appeared at the farmer’s market on Saturday for the first time this year, so I picked up four ears of the yellow variety. I like to roast them in the husks on the grill. There is nothing fancy about this process. Just trim away the long “ears” of the husks and the silk that protrudes at the top and throw them on a preheated grill. On my grill I roast them at high heat with the cover closed for about 5 minutes on a side. Then I put on some hot mitts, shuck ’em, and serve. Some folks like their “roasting ears” with butter, salt, and pepper. We eat ours without any of these. The corn we get is so sweet and flavorful that it seems like a shame to mess with it.
This time we had the corn with grilled bison burgers, some crisp-tender asparagus, our usual salad with dijon mustard vinaigrette, and some homemade multigrain bread. Afterwards we had fresh strawberries with Green and Black’s Organic 70% Dark Chocolate. Perfect for the first week of summer!