Growing up, we always had corn in the back yard. Summer and corn on the cob went hand in hand. My folks cooked their corn the usual way, in a big pot of boiling water. A pinch of salt, a slathering of creamy butter, and there you go.
It’s mid-September and summer is lingering just a bit longer. It’s always nice to get a few extra days, or even a few extra weeks of grilling season. Those beautiful days of Indian Summer are special and deserving of more than just barbecued hamburgers and potato salads.
While the official start of summer may be more than a month away and the unofficial start of the summer grilling season isn’t for a couple more week, any warm afternoon is a great excuse to fire up the backyard grill. Cooking over an open fire, be it charcoal, gas or wood, gives us a sense of culinary primal pleasure. While I love a Five-Star restaurant as much as the next guy, nothing compares to a backyard barbecue.