Grilled Corn on the Cob

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            FOOD FUNNY
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Thanks to Lillian Toka for this truly funny true food funny:

Our friends, James and Florence, attend choir practice Wednesday
evenings and often head for a restaurant afterwards with their fellow
choir members. Florence soon noticed that every time she had a glass
of wine, it was followed by a severe migraine headache. James agreed
with her that it might be better if she abstained, and so she did. On
one post-choir occasion, however, Florence decided, after some
hesitation, to order a glass of wine. Some time passed with no
untoward consequences. Then she waved happily across the big table
where her colleagues all sat and announced in a loud voice, "James, I
don't have a headache tonight!"

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            TODAY'S RECIPE
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Today's recipe is simplicity itself, and I know that many of my
readers are already familiar with the technique. Even so, this method
produces perhaps the best tasting corn you have ever had, so be sure
to add this dish to your standard summer grilling repertoire if you
haven't already.

Grilled Corn on the Cob

Whole ears of fresh sweet corn in their husks
Butter or extra-virgin olive oil
Salt and freshly ground pepper to taste
Finely chopped fresh or dried herbs of choice such as
parsley, oregano, marjoram, or thyme (optional)
Freshly grated Parmesan cheese (optional)

Peel back the husks leaving them attached to the stem. Remove and
discard the silk. Rub about 1 tablespoon of butter or olive oil over
the kernels of each ear of corn and season with salt and pepper. Add
fresh or dried herbs and/or a sprinkle of Parmesan cheese if desired.
Fold the husks over the kernels and tie the end closed with a piece of
string or thin strip of the husk. Grill over hot coals, turning
several times, until the kernels are tender and the outer husks have
grill marks and are slightly blackened in places, about 10 to 15
minutes. Remove from the grill and allow to cool for 5 to 10 minutes
before peeling the husks back and cutting them off with a knife.
Allow 1 to 2 ears per person.
Received on Wed Jun 30 09:25:16 2004