Grilled Corn

Corn is in season as we speak, it's too hot to cook inside, so what's a cook to do? Light up the grill, hit the switch to the propane tank, or get some charcoals kindling. This is a wonderful side dish to any bbq or just because during the mid-late summer months.

6 ears of fresh corn (in the husk)
1 stick of unsalted butter
1tbsp cumin
1tbsp cayenne pepper
2tsp salt
2tsp black pepper
2tbsp dried chives or fresh if you have them on hand)
3tbsp garlic cheese spread (or your favorite cheesee spread)


1. Pull back the husk of the corn (just enough to expose the corn, NOT to remove the
husk), remove all the little strings attatched and pull the husks back up around
the corn.
2. Soak the corn in cold water for about 15 minutes. (this helps so the husks don't
burn while the corn is being grilled)
3. Grill the corn for about 15-20 minutes, turning it periodically. You ultimately
want to see the grill marks on the husks.
4. After 20 minutes, pull the husks back and brush your ears of corn with your
butter. Brush, grill, brush. You want the butter and seasonings to get into
each kernel! Grill for another 5-7 minutes. Grill marks on the corn is good!

Enjoy this wonderful summertime side dish.

Also, any ears of corn left over, can be cut from the cob and used to make a relish, to add to cream corn for another great side, or add it to your lunch chicken salad the next day for an added treat!!!