Our market had the first local corn of the season so I had to buy some. It was wonderful. Our favorite way and the only way to prepare it is to grill it on the barbecue. We just love it like this.
I just keep the corn in the husk, open the ends just slightly and rinse. Hubby does the rest. He puts it on with the meat around the edges of the grill and lets it cook. The husks become charred but inside the best corn ever.
When it's done I just pull the husks off before serving. It gets a nice smoky flavor.
Tri-tip is the perfect accompaniment to the sweet corn.
Roasted red potatoes. Just chop, toss with olive oil, salt and pepper. Roast about 30-40 mins. at 375 or until
Someone ate two whole ears all by herself.