The idea of having a bar-b-que doesn’t exist if corn on the cob isn’t thrown on the grill. I take pleasure in watching people eat their corn. So many different ways to enjoy each kernel. Some people eat it like a old typewriter on fast speed….very crickety. All the way down one side and back at the top again for another go at it. Some people pick each kernel and savor it slowly. Some people just hack away at the corn taking big bites here and there with no rhythm or coordination. I am a meticulous corn eater, I eat one side and then more on to the next…. never leaving a kernel untouched. Then you have your funny people that bite a kernel and place them strategically in their teeth and leave them there to resemble messy mouth. Maybe that last one just happens in my family, I don’t know. Whichever the case, delight in this corn and eat it the way you know how.
All photos taken by: Nicole Presley
Ingredients for grilled corn on the cob:
basil infused olive oil
fresh lime juice
salt and pepper
Take a piece of aluminum foil (7×7)and place down on as a work space/wrapper. Place corn on aluminum foil and spread butter around entire corn to cover it.
Then drizzle with olive oil and squeeze with fresh lime juice.
Next season with salt and pepper to your liking.
Then wrap the corn in aluminum foil nice and tight, and start on the next one. One you finishing wrapping all your cobs. Throw them on a bar-b-que grill and cook on each side for 5 to 6 minutes. A corn has 4 sides…. a total of 20 to 24 minutes.
HAPPY 4TH OF JULY!!!!!