Corn is in my blood.
My grandpa grew it like a master, and not just a few rows... an entire garden full in a small town up North. He used to know when to plant the corn just by looking at the shape of the snow melt on the mountains, and what the weather would be like by the ring on the moon. He knew corn like the back of his hand, and I have fond memories watching how carefully he irrigated each row of corn, one by one.
He also knew how to defend his corn as fiercely as he loved to grow it. Loads of raccoons and robins learned quickly to leave his crop alone, and if some of them were dumb enough to come back after fortunately escaping with their lives the first time, they most likely were shot on site with Grandpa's sharp Marine eyes, or lulled into a trap with a fresh peanut butter sandwich.
I remember growing up while visiting my Grandpa & Grandma's house at that beautiful farm. We'd fill up entire wheelbarrows over and over again with corn all day. We'd shuck 'em, cook 'em, bag 'em and freeze 'em up. Almost every Sunday dinner growing up had some of Grandpa's corn on our plates.
So you see, I've been around the block with these flavors, and the sweet vessel corn provides for that familiar nostalgic-soaked memory. Butter and salt does the job perfectly, but sometimes I like to put a little Blondie into it.
The best recipes come along when you cook with what's on hand. We had four ears of corn ready to be grilled, and I knew I wanted to add a little Italian flare to our plates. Fresh basil and a little garlic powder blended perfectly into a sweet pool of olive oil, creating such a serene little basting sauce. I smothered each ear of corn in the mixture, and gently placed them on the grill outside.
The smell... oh that beautiful fragrance of sweet corn and that fresh basil & garlic were enough to make me risk burning my tongue out to have a bite right off the grill. The ingredients are so simple, but the flavor melted perfectly into the breezy summertime evening.
Basil and Garlic Grilled Corn on the Cob
4 blissful ears of corn = 4 beautiful servings
4 ears of corn, shucked, end & strings removed
3 T basil, chopped fine (or use Garden Gorumet Basil Paste)
2/3 C EVOO
3/4 t garlic powder
salt and pepper
1. Fire up that grill outside on medium-high flame.
2. In a small bowl, mix together basil, oil, and garlic powder. Set aside.
3. With a brush (or even use those hands!) coat each ear of corn generously with basil mixture. Coat with plenty of salt (not too much, but you know how plain corn is without it), and a little pepper.
4. Throw corn in the grill and cover with lid for about 3 minutes. Turn again, and grill for another 3 minutes - make sure all sides have a little bit of char, but be careful not to burn completely black. You'll know the corn has been cooked thoroughly when it's more of a mustard yellow, versus a straw yellow. Coat with more of the mixture if desired while cooking.
5. Remove from heat, and enjoy!