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I’m not sure any other food epitomizes summer like corn. To me, those bright yellow kernels are synonymous with long days, lazy heat and barbecues.

If you don’t a backyard or a grill (or it’s just to muggy to go outside!), you can still achieve that charred taste inside. Just set your shucked ears of corn in a buttered skillet and turn the heat to medium. Sprinkle with salt and rotate every few minutes until the corn is just soft and lightly browned – fresh corn shouldn’t need much time at all. If you’re lacking a grill and a griddle, boiling will also work just fine.

I’m a big fan of corn – it’s a native crop, a whole food and gluten free. But grown conventionally, corn is a tremendous burden on the environment. This is one food you really should buy organic – and locally, if possible.

Happy grilling!


5 ears of corn, shucked
1 pint cherry tomatoes, quartered
1/2 cup basil leaves, julienned
1/4 cup chives, minced
1/2 cup feta, crumbled
3 tablespoons good olive oil
1/2 teaspoon paprika
Salt and pepper to taste
1 tablespooon fresh lime juice (optional)

1. Cook the corn: heat a little olive oil in a skillet, then melt a tablespoon or two of butter. When the foam subsides, place the corn cobs in the butter and cook till corn is colored and soft. Remove corn from heat.

2. When the corn is cool enough to handle, cut the kernels off the cob.

3. Place the kernels in a large bowl  and combine with remaining ingredients. Adjust seasonings to taste and serve.