Sweet and Spicy Grilled Corn

Corn on the cob is a summer staple. Whether you like white corn, yellow corn or the hybrid yellow and white corn, you’ll find it in stores year round, but corn on the cob is at its best in season, May through September.  The minute it’s picked the sugars begin to convert to starch and the corn begins to loose some of its natural sweetness. That means you want to buy the freshest corn available.

Here’s what to look for: the silks should be golden brown and fresh looking. The husks should be bright green and snug against the ear. You can peek at the kernels  by pulling the husk back a bit. You should see nice fat kernels in tightly spaced rows that come all the way up to the tip.  Don’t husk it until you’re ready to cook it. Cook corn the same day you buy it. If that’s not possible, refrigerate it for a day or two.

How do you cook it? You can boil it or grill it. Grilling corn offers lots of options. In the husk, in foil  or straight on the grill. You can season buttered corn with salt and pepper, or get creative with chili powder, cumin and lime.  I like to glaze it with syrup, butter, garlic, hot sauce and salt and pepper. You can find more recipes like Sweet and Spicy Grilled Corn at Crisco.com