Mexican Corn

2 cans whole kernel sweet corn, drained

1 8 oz. package cream cheese

1/4 cup butter

1 red pepper, diced

2 cloves garlic, minced

In medium saucepan, melt butter and saute the diced red pepper

and minced garlic.

Add corn and cream cheese.

Cook over medium heat for about 10 minutes 

or until heated through.

Stir frequently.

For an extra kick add chopped jalapeno peppers.

Corn on the Cob ~ On the Grill

Fresh Sweet Corn is at Peak Season.

Purchase at least one ear per person,

plus an extra ear or two.

Pull back the husks, but do not remove.

Clean away as much silk as possible.

 Pull the husk back to cover the corn.

I tied them in place with pieces of husk that had come loose.

Fill your sink with enough water to cover the ears of corn, 

and allow them to soak for 10 minutes or longer.

Drip drain to eliminate excess water.

Place the ears on the grill and close the lid.

Cook the corn for 20 minutes, turning occasionally.

Serve with butter, salt and pepper,

or a seasoned butter of your choice.

How To Grill Corn

Ahhhh - grilled corn!!! True summer fare! Want to get that smoky sweet flavor that only fresh corn can get when it's grilled?

First, you will need to pull back the husks from the corn. (Make sure you leave them attached at the stem.) Remove and discard the silk.

Once the silk has been removed, pull the husks back up around the corn. After the husks are pulled back, you want to soak the corn in water for about 15 minutes to prevent the husks from burning on the grill. You can simply soak them in a roasting pan or a large bowl.

Have your grill preheated at medium heat. Put the ears on the grill, turn often about 8 to 10 minutes or until the kernels are tends and the husks are lightly charred.

Can't you just taste it?!?