If you asked anyone in my family the one vegetable that they associate with summer, the answer is always CORN. When I was growing up the grand kids would go out with Grandpa to the field pick sweet corn, haul it back to the house in the wagon and then spend hours husking and cleaning the ears. Then it would go into the house where my Grandmother, Mom and Aunt would spent several more hours; blanching, scraping and packaging all that summer produce. At the end of the day all the packages would be divided among the households and taken to be put into the freezer. I know that several people still put up corn for the winter, but I think more people eat fresh corn on the cob during the summer months.
There are several ways that corn on the cob can be prepared. The more traditional, cleaning the husk and silk off and boiling it. (Which cooks the corn fine but doesn’t add much flavor.) Leaving the husk and silk on, soaking it in water, draining it and grilling it. (Which imparts a husky flavor.) Cleaning the husk and silk off and grilling it. (Which imparts the grilled flavor but can dry out the corn if you are not careful.) All three of these ways can score any family with a delicious side dish of corn on the cob.
But this time I was interested in trying a method that America’s Test Kitchen featured in a Season 14 episode. Grilled Corn with Flavored Butter They combined grilling with a modified method of steaming to help infuse flavored butter into the ear of corn. So if you don’t mind the extra step, the rewards for following the grilling and slight steaming are quite delicious. The only thing I would do different next time is to change the flavored butter recipe. And I would also have a lot more napkins ready.