News Americas, NEW YORK, NY, Fri. June 16, 2017: While it’s not officially summer yet, rising temperatures create opportunities for grilling and BBQ-ing.
One of my favorite things to put on the grill in the summer is freshly picked corn on the cob. I love freshly picked roasted or boiled. I like to also cut the roasted corn off the cob and add it to my mix vegetable salad as it makes it more delicious.
Corn on the cob is very popular in the Caribbean and also in the Diaspora, and during the summer season here in North America, when corn is plentiful, it is a staple at all BBQs.
Today I will share with you my recipe for Roasted Corn.
3 to 6 whole fresh corn on the cob.
Light your charcoal grill and remove the husks and silk from fresh corn, leaving only one layer of the husk on.
Place corn on the charcoal fire.
Monitor so that the corn is not charred but cooked by the charcoal fire.
Rotate corn until all the sides are cooked.
Cook until well done!
Add butter and pepper flakes and serve warm.
EDITOR’S NOTE: Minna LaFortune is a trained Caribbean caterer and also president of the Society for the Advancement of the Caribbean Diaspora (SACD). Check out her food group on Facebook at www.facebook.com/groups/bestfoodscaribbean/