GRILLED CORN ON THE COB
Grilled corn, with its wonderful and distinctive flavor, is a summertime favorite.

Peel back the husks from an ear of corn.
Remove the silk.
Bring the husk back over the cob.
Repeat steps 1-3 with desired number of ears of corn.
Place the corn cobs in water.
Soak for at least 10 minutes.
Prepare a medium-hot fire in the grill.
Grill the corn, turning frequently, until husks are dry and kernels are beginning to brown, 15 to 20 minutes.
Serve hot off the grill, with butter or margarine if desired.

Tips: If husks break off while you're peeling them back, tie them in place with kitchen twine.

There's nothing like fresh picked sweet corn this time of year.

It's a delicious compliment whether you soak it in saltwater overnight still in the husks, then put it on the outdoor grill or merely boil it in water atop the stove. Corn-on-the-cob is sweet, tender and delicious this time of year even without the butter. Try it, you'll be amazed how good the sweet milky kernels are.

However ~ if your taste buds insist butter is a necessity ~ then try adding to 1/2 cup melted butter or margarine, 2 T. minced chives, 2 T. minced parsley, 1-tsp. Salad Supreme Seasoning (sold in the spice section of most grocery stores). Lay the corn-on-the-cob in a single layer on your serving platter, and drip the combined butter and seasonings over the hot corn. Warning: you may not like sweet corn any other way in the future.

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