One of my favorite foods in summer is fresh corn-on-the-cob.
When cooking it for dinner, I admit to eating four or five ears of corn in one sitting, while my children will put away the rest of the farmer's dozen. Often, it is the only thing I will cook for dinner in the summer.
Leftovers, if there are any, are nuked in the microwave for breakfast the next morning.
It is the one "garden food" I know my family will eat.
Grilling it in the summer time helps keep the heat out of the kitchen and also creates an opportunity for a tasty difference in cooking the corn.
Leaving the husks on, clean the silks out and wash 24 ears of corn before applying a coating for grilling.
Mix together 1/2-cup each of soft butter and mayonnaise, two tablespoons of finely sliced green onions, a package of Italian or Ranch flavored salad dressing and a tablespoon of fresh cracked black pepper.
Spread one or two heaping tablespoons on each ear before pulling down the husks over the corn. Then wrap each ear individually in heavy-duty foil sprayed with non-stick coating.
Grill the ears over glowing coals 20-25 minutes or until tender, turning occasionally. The incredible smell will tempt your nose, way before you get these delicious packets open.
If you don't want to try this sauce on your corn, rub different types of flavored oils on the corn to add a touch of flavor.
Also, don't forget to trim the corn from the cob of any leftovers and freeze it so you can add it to your favorite recipes later. This leftover corn is great in vegetable soups or Mexican corn or spoon bread.