There may be more than corn in Indiana, but when it is in season, Hoosiers go mad for it. We’ve been seeing truckloads of fresh sweet corn at the market the last couple of weeks, so the time is ripe (so to speak) to talk about the many ways to enjoy this native American and traditional Midwestern treat.
Grilled Corn on the Cob
- 4 ears of corn
- Oil, for grill grates
- 1 tablespoon butter, cut into 4 pats
- Coarse salt and ground pepper
- Chili powder or paprika
- Peel back husks, leaving them attached at the base of the ear. Remove and discard silk; pull husks back over corn. Place ears in a large bowl or pot; cover with cold water. Let soak 10 minutes.
- Preheat grill to high; lightly oil grates. Drain corn. Arrange ears on grill. Cover and cook, turning occasionally, using tongs, until husks are slightly charred and corn is tender, 15 to 20 minutes. Remove ears from grill. Holding bottom of hot ears with a towel, peel back husks and, with a knife, coat kernels with butter. Season the corn with salt, pepper, and chili powder or paprika.
- Flavored butters for your corn are one of the joys of summer grilling and corn season in Indiana. For example, you can combine butter with lime zest and juice and cilantro for a delightful addition to your grilled ears. Or add grated horseradish to softened butter for a spicy and flavorful spread that goes great with sweet corn.
There are many more ways to enjoy corn other than grilling. Here are some exciting recipes that star sunny, delicious sweet corn. Happy healthy eating!