Nothing says summer like fresh corn on the cob

especially when it’s hot off the grill. Here are some tasty twists on this classic favorite.

Forgive me for sounding “corny” but I’m thankful for seasonal foods when they come around. Whether it’s delicious local strawberries in late spring, vibrant oranges from Florida in the winter, or sweet South Carolina peaches in summer, or of course, fresh corn on the cob, I love enjoying these foods at their peak of flavor.

Sometimes we get so busy with the nitty gritty of life, we fail to take the time to push the pause button and just enjoy the blessings we have in the moment. I often waste too much time and emotional energy worrying about the future or regretting the past. I’m trying to learn to savor each day and what I have in my life, in the present.

Each day is packed full of blessings, if we only have the eyes to see them. A beautiful sunrise, a great cup of coffee, a baby’s smile, the love of our family, clean running water, the ability to walk and the use of our senses—the list goes on and on. And corn, of course. We can be thankful for fresh corn and the farmers who grew it. Or be thankful you have a garden and can grow your own.

Whether you make any of these recipes or not, I hope you’ll take a moment and be thankful for the blessings in your season, whatever they may be. I’m thankful that you took the time to stop by and read my humble blog post and look at my foodie pictures. I’m thankful for the use of a new camera, even if I’m not really sure the best way to use it!

I just recently finished working on an involved book project, Providing Promise. I’ll share more about that in the weeks to come, but to focus on this meaningful responsibility, I had to take a break from being Chef Julie for several months. There was a time I thought I wouldn’t be able to return, so I am particularly thankful to have the opportunity to share my passion for food and life with you again.

Enjoy these recipes—I know I am. 😊

How to Cook Corn and Say Goodbye to Those Silks!

One way to boil corn, is to leave on most of the husks and put them 2 or 3 at a time in a pot of boiling salted water. You can leave them in for 30 seconds or up to 3 minutes, depending on how done you want your corn. Let ears cool briefly, then remove the husks. The silks come off with little effort. You may need to trim the ends of the husk so it fits into your pot.

My favorite way to cook corn is on the grill. I just toss them on high heat, husks and all. Some people will soak their corn for a few hours in water first, but I like my corn to have a little char, for a more intense flavor. To get really intense, you can remove the husks and grill the corn directly. Either way, you’ll need to keep turning the corn every few minutes until done. Depending on how done you want your corn, it can take 5 to 20 minutes at 450 degrees.

When I grill with the husks on, the silks easily come off with the husks after cooking.

Corn Toppings

Compound Butter

Take 2 sticks of very soft butter, and add your favorite spices and herbs. Using these butters give so much delicious flavor! Here are two ideas:

Herbed butter

I used the herbs in a tube and added a tablespoon each of basil and parsley, along with a “everything” salt grinder to taste.

Chili Lime Butter

The zests of 2 limes, plus a heaping tablespoon a chili-based rub, plus a ½ teaspoon of cumin, chili powder, and garlic powder, plus a ‘garlic/pepper/salt’ grinder to taste. You could add some cayenne pepper for a little kick.

Mexican Street Corn, 2 Ways

You can grill corn on the cob or cut it off the cob and add this mixture to it. (Less messy!)

In a bowl, combine together:

¼ cup each of sour cream and mayonnaise

¼ cup chopped cilantro

½ cup feta cheese, or Cotija cheese

1 clove of garlic, minced

½ teaspoon chili powder

Either slather this on your cob of grilled corn, or add this to cut off corn, to taste. I used 2 large ears, but you could add more corn if you wished. You can sprinkle the top with more cheese, and by all means, you MUST have some lime wedges so you can squeeze fresh lime juice on top. Absolutely delightful!