Saturday, 14 September 2013


Corn on the cob on the grill.  A great way to enjoy summer sweet corn! This corn was as fresh as it could be. I bought it just a few hours after it was picked, and at a really sweet price too, 4 for $1.00. I often grill corn: I love eating it hot, crunchy, and slightly charred, but with kernels that are still juicy and sweet below their crispy coat. The best way to grill corn is to wrap it in aluminium foil and toss it onto the coals; I have been cooking it this way for more years than I can count. I never considered improving on the taste, not until I came across a picture on the Food Network website of corn grilled in foil but with lots of herbs added for extra taste. Well, go figure. I grow herbs and I have a clear view of my little herb garden right from where the grill is set up. Yet, never once did I consider adding some of those herbs I stare at to the corn grilling in front of me. OK, thank you Food Network for kicking my brain into gear. 

Herb Corn with basil, rosemary, thyme, garlic, lemon, olive oil, paprika, and salt and pepper.