Nothing says summer more than fresh corn on the cob and much to my delight, the height of corn season is rapidly approaching. For me the hardest part of living in Albania was the lack of corn on the cob. Sure you saw local farmers grilling and selling ears along the side of the road but it wasn’t the type of corn that you or I wanted to it. It was tough, chewy and flavorless or what I grew up calling “cow corn”- corn that was only meant to be consumed by animals. How do I know this? Because we learned the hard way when we purchased four ears at a local market. We should have been suspect when the old woman didn’t want to sell us the corn but we insisted and sure enough we were disappointed. So, with the exception of a one August week when I found myself back in the United States and I ate corn on the cob at every meal, I went without its golden sweetness for three years. But Belgium has fresh corn and it is every bit as wonderful as I remembered.
Corn on the cob is best when eaten the day it is harvested. If you are fortunate enough to live in close proximity to farms you can probably pick some up at a roadside stand. You can take it right home and boil it and eat it slathered in butter, salt and pepper. I’ve had many meals where the corn was the star. But if you want something different, or you simply don’t want to turn on the stove, grill up this corn alongside whatever meat you already have on the grill. The garlic and rosemary compliment the corn and because you cook the corn in seasoned oil you can skip the butter, salt, and pepper. It is really so easy and so good.
ROSEMARY GRILLED CORN ON THE COB
4 fresh ears corn on the cob
4 sprigs fresh rosemary
2 tablespoons olive oil
1 teaspoon freshly ground black pepper
1 teaspoon kosher salt
1 teaspoon garlic powder
1 teaspoon paprika
- Preheat a gas grill to high.
- Cut four pieces of aluminum foil that are large enough to wrap around the corn.
- Shuck the ears of corn making sure you remove all of the silk.
- Pour one quarter of the olive oil onto the center of each of the pieces of foil.
- Divide the black pepper, salt, garlic powder, and paprika among the pieces of foil.
- Place an ear of corn on each piece of foil and roll the ear to coat with the oil mixture.
- Place one sprig of rosemary alongside each ear of corn and wrap the foil tightly around the corn to form a packet.
- Place on the preheated grill and cook for 15-20 minutes, turning the foil packets every 3-4 minutes.
- When the corn is done carefully remove the packets from the heat and remove from the foil.
- Serve immediately.