please no 'corny' jokes...

To me, nothing says summer like grilling. There is something about cooking (and eating) outdoors that lets you know that this is a special season. I'm sure it didn't matter as much to our caveman ancestors who probably cooked and ate outside ALOT more than they would have liked. Another sign of the season is corn on the cob. Not creamed or in a can, just delicious! We recently enjoyed a fresh tank of propane (by that I mean we used the grill not drank/inhaled the propane) by grilling some corn on the cob. It was so delicious you didn't even need to butter or salt it! I imagine there are a million and one variations that you could try, here is the recipe we loved:

Grilled Corn on the Cob
*Ingredients*
1/3 C Butter
1 1/2t Ground Cumin
1 1/2t Chilli Powder
2 Cloves Minced Garlic
12 Ears Sweet Corn (still in the husk)
Kitchen String

*Directions*
Soak the corn in the husks and the kitchen string for 20-25 minutes. Pull back the husks without taking them off; remove all of the silk. Mix all of the remaining ingredients together. Spread butter over each ear of corn and then gently pull the husks back up. Tie each ear with the kitchen string.Put them on a medium heat grill for about 20 minutes. They will need to be turned often and the lid to the grill should be closed when possible. To check for doneness: the husks will be blackened and the corn will be tender.

Like this recipe? We got it from the Gooseberry Patch cookbook Summer in the Country (thanks Nicole!)