Ever been in a predominately white bar when the song “Sweet Caroline” comes on? It’s a societal phenomenon to be sure. The enthusiasm is infectious.
I’m nearly that excited about my dinner tonight. Grilled sweet sweet corn. Sooooo delicious. Here’s the trick:
Use fresh corn on the cob, husk still on.
Soak in water for an hour or two to get maximum moisture.
Pre-heat your grill: 400-425 range.
Temporarily peel back the husk, remove the silk.
Cost the corn with Coconut Spread, Olive Oil Spread or your choice of “butter” and salt, pepper and sweet paprika.
Smooth the husk back down and place the ears on the grill.
Grill for 20 min or until the husk are reasonably charred.
Eat. Smile. Play some Neil Diamond if you want. If you are feeling sassy, serve this with a watermelon margarita, because, SUMMER.