The perfect summer vegetable? Corn on the cob. We're in prime corn season at the moment, and sweet corn on the cob ranks high on my list of things to throw on the grill. Yet, pulling the husk and the silk threads can be a little annoying. The thin silk strands can stick to the kernels, making more prepreparation than you bargained for.
Don't peel the husk or silk before cooking your corn. Instead, throw the whole ear of corn, husk and all, right on the barbecue or straight into a 350F oven for 10 minutes, at least. The heat will cook the sticky silk threads and make them easier to pull off.
Protected in the husk, corn can stay on the grill or in the oven for nearly 30 minutes and be fully cooked through. Leave the corn for a shorter time if you just want to peel the husk and silk, and then boil the corn in water. I prefer to toast the corn "naked" on the grill for a slightly smoky taste.
Summer corn ideas:
Pull the husk and silk back, but don't detach from the cob. Tie with a short piece of twine for an elegant backyard presentation.
Turn the corn vertical and run a knife down the cob to free all the kernels.
Then: Add to a chopped salad with tomatoes and avocado.
Add to any salsa for some bright yellow color.
Stir kernels into cornmeal dough for cornbread; bring to your local summer chili cook-off.
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