Grilled Michigan Sweet Corn
After getting off to a slow start, Michigan sweet corn is now starting to be harvested. The first roadside stands in North Central Michigan are starting to pop up and fresh sweet corn is now making its way to area farmers markets. No summer is complete without enjoying several ears of fresh Michigan sweet corn. While there are several ways to prepare corn on the cob, grilled is the best.
There is essentially three ways to grill corn on the cob: in their husks, just a layer of the inner silk, or fully husked. There are several schools of thought on whether to soak corn before grilling; I find that a 30-minute soak works best. As for husk or no husk, it depends on how much else you have going on. Fully husked corn requires less attention while on the grill. My preference is to remove the husks to the final layer and grill that way.
It takes about 15 minutes. turn a few times until tender and simply lightly butter, add fresh ground salt and pepper and it is hard to find a better side dish this time of the year. Of course that depends on who you are as I like to have three ears of grilled corn as my main dish and four ounces of grilled salmon with a cherry BBQ glaze for my side dish.
As for pairing wine with grilled corn, try the Chardonnay from Chateau Fontaine or the 2008 Best of Show Pinot Blanc from Left Foot Charley. As for beer, pick up a growler from your favorite microbrewer; try a pale ale. --Rick Coates