There is a local corn patch down the road from my house with a sign out front: Sweet Corn For Sale.
I am not one to patron fruit or vegetable stands on the side of the road, but my curiosity got the best of me one day, so I stopped and bought a dozen ears of corn. I was back the next day for more. I don’t know if it was because it was picked that day, or if the taste of freshly grilled corn bathed in butter and salt just signifies harvest season, but I think grilled corn makes a perfect side for any main BBQ dish. Here is how its done:
Heat the grill to medium.
Pull the outer husks down the ear to the base. Strip away the silk from each ear of corn by hand. Fold husks back into place, and place the ears of corn in a large bowl of cold water with 1 tablespoon of salt for 10 minutes.
Remove corn from water and shake off excess. Place the corn on the grill, close the cover and grill for 15 to 20 minutes, turning every 5 minutes, or until kernels are tender when pierced with a paring knife. Remove the husks and eat on the cob or remove the kernels.
Serve with butter and salt. You can spice up the butter by adding chives or other herbs.
Find local corn at one of the many farmers markets around Montana, it should be in season for the next couple weeks. Locate the nearest market to you by downloading this map from the Montana Department of Agriculture here.