Corn on the cob is one of your classic summer dishes. Try going to a BBQ in the summertime and not find this food. Summer is winding down, so why not celebrate your Labor Day weekend with a classic summer food?
In Iran, believe it or not there is a great roadside street called “Balal” which is corn on the cob typically dipped in salt water. My parents would always talk about having corn as a tasty street food. Just imagine it now, walking down the street with a nice corn on the cob. So glamorous right?
Corn is loved around the world people.
This is sweet white corn I got from Friends & Farms. No real need for a recipe here. Just throw these on the grill with the husks on.
Let the skin start to crisp up all around (if you get nervous you’re going to burn them, you can pull them off around the 15 minute mark).
After the skin is grilled up nicely, pull it off the grill. Remove the husks, and throw it back on the grill to get a nice crispy char on it.
You don’t have to do that step, sometimes I can’t resist and I go all barbarian on the corn and NOM NOM NOM.
Once the corn is all nice and charred, you can choose to eat it right then. OR Cut the corn off the cob and toss it in the some butter or bacon fat (which is what I did).