I feel ashamed to say that I have yet to taste the magic of corn on the cob this season (though there may still be some in my teeth from last year). My favorite farm on Martha’s Vineyard grows the best corn in the whole damn world, and having not been back since the crop came into season, my tastebuds have been boycotting all inferior varieties.
But for those of you who are fortunate to have amazing farm fresh corn nearby, or are just less snobby than I am, I have a great technique for you to make it on the grill. Watch this video now, floss and thank me later.
Excellent video dear Phoebe! Street -grilled- corn is simply served with salt here. We recently discovered that this isn’t the case in the States. There’s this “Mexican Street Corn” style with mayo and of course there’s your version with butter that’s equally delicious!
We loved what you did with the husks, preserving some to grill the corn “protected”;)
Btw it was the 1st video we watched with you cooking, and you’re definitely a natural on camera, congratulations! Wonderful style and a beautiful smile! Kudos!
Hugs,
Panos and Mirella
aww thank you Panos and Mirella!! Yes – Elote is what they call it in Mexico and I LOVE it. Definitely worth a try too! xo
Hello Phoebe,
I wanted to Thank you for your kind email back to me..I got a clean bill of health my nodule on my thyroid is benign…THANK YOU!! Laura
that’s so wonderful to hear laura! congrats!
You’re camera-beautiful as always, and I love the idea of protecting the corn with a bit of husk holding the butter inside.
blushing!
Sounds like the perfect recipe for Little Compton’s fresh corn from Walker’s…
you know it!!