Contributed by: NAPSA
(NAPSA) - Fresh corn and the grill go together like fireworks and the Fourth of July, but you don't have to wait for a holiday or special occasion to enjoy corn on the cob. Supersweet corn from Florida is ready to grill right now.
Out of the husk-for slightly charred, smoky flavor:
Brush ears with melted butter or flavored oil; grill, turning often, until kernels are golden, 7 to 10 minutes.
In the husk-for more intense flavor:
Pull back the husks and remove silks; replace husks and tie in place with a strip of husk or string. Soak in water for 10 minutes. Grill, turning often, for 7 to 10 minutes. For easy eating, pull back the husks and tie together to form a handle.
In foil-for moist, make-ahead corn:
Place each husked ear on a square of foil; brush with butter (plain or seasoned with garlic and/or herbs), barbecue sauce or flavored oil; wrap ears. Grill, turning often, for 7 to 10 minutes.
Place husked ears on a shallow pan, lightly brush with butter, about 6 inches from a hot broiler; grill, turning often, until golden, 7 to 10 minutes.
After grilling, add flavor to the corn with one of these combinations:
Easy Pesto Butter: Mix one stick of softened butter with 2 tablespoons pesto-from a jar or made at home.
Buffalo Corn Butter: Mix 1/2 stick softened butter with 1 tablespoon each of hot sauce and lemon juice.
Herb Butter: Mix 1/2 stick softened butter with 1 teaspoon of your favorite dried herb (such as rosemary or dill).
Goat Cheese Spread: Combine 1/4 cup goat cheese with 2 tablespoons butter and 1 teaspoon dried thyme.
Sesame Soy Sauce: Combine 1/4 cup soy sauce with 2 tablespoons each lime juice and toasted sesame oil.
Find more recipes and tips at www.freshsupersweetcorn.com.
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