Corn is low-maintenance, filling but not fattening, and goes with just about any meat you throw on the grill. It’s also a filling alternative to mayo’d up potato salad.
Here’s a recipe that’ll maximize its flavor:
4 ears sweet corn in their husks
6 tbsp (3/4 stick) butter, room temp
2 tbsp minced fresh flat-leaf parsley
1 glove garlic, minced
Coarse salt and black pepper
1) Buy fresh corn in the husk (in the store, strip back a portion of the husk and look for ears with plump, juicy, fully formed kernels).
2) Preheat the grill to high. Fold husks back, but leave attached at the stem, and tie string around them to form a handle.
3) Place butter, parsley, and garlic in a mixing bowl and whisk until smooth. Lightly brush on each ear. (Use only salt and pepper for a lighter option.)
4) Position corn on the grill so the husks are away from the fire. Grill until kernels are browned all over, 8-12 minutes. “The grill heat caramelizes the natural plant sugars,” notes Raichlen. “So you’ll notice a smoky sweetness. It’s a good, natural, healthy flavor.”