The Silver Queen
Strolling through the Farmers Market this time of year kills me. Well, this year especially. Every genuine Southern farmer has heaping baskets overflowing with corn. Just picked. Silky strands teasing out from under downy green.
I don’t buy just any ear of corn. Silver Queen got her name for a reason. Pale yellow kernels, bursting with flavor. Skin pulled taut but not tough. Bites that burst all over the face before tiltillating the palatte. It is the perfect starch.
Grilling it over hot coals adds just a hint of smoke. Added bonus? It doesn’t heat up the whole kitchen in the dog days of summertime. Here’s our recipe for grilling the queen of all corn.
Grilling Silver Queen Corn
- Soak the corn in a bucket or the sink for about 30 minutes (helps keep the husks from burning too fast on the grill)
- Light the grill, letting the coals burn down until they smolder.
- Shuck each ear of corn, but leave the husk attached at the bottom.
- Clean the cob of silks and discard.
- Place generous knobs of butter around each ear.
- Attach various herbs from the garden. Oregano, sage, rosemary and thyme stand up to the heat.
- Salt and pepper to taste.
- Replace the husks, using the butter to stick them back to the ear.
- Grill ears of corn, turning continuously until the husks are charred.
- Remove one ear and peel back the husk a bit to check for doneness.
- Remove from heat. Discard husks and herbs.
- Add more butter, salt and pepper if desired.
- Chow down!
This post is part of my Torture Myself By Writing About Food While On the Dukan Diet Series. To eat these posts from the beginning, click here and read forward for butt-kicking pimento cheese, delectable pickled shrimp, beautiful boiled peanuts and succulent grits.