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Fresh summer corn–so easy! This corn makes a perfect side to serve with any grilled meat, & goes especially well with South-of-the-border dishes.
Did you ever have braces? No gum allowed. No chewy or sticky foods. No corn on the cob.
I had braces when I was younger, and for the past three years we’ve had at least one boy in them.
With corn on the cob off the table we resorted to what most braces-wearing folks do, after cooking, we stood the cobs on end and sliced the kernels off the cob.
And then I decided to introduce my fresh picked summer corn to my cast iron skillet and a hot grill.
Now they’re best friends.
You won’t believe how easy it is, too!
Skillet Grilled Corn
Cut the kernels off of the raw corn cobs. Pile it into your cast iron skillet and place on a hot grill.
Grill over medium to medium high heat for 15-20 minutes, stirring occasionally. You’ll notice the kernels turn a brighter yellow color and will start seeing brown bits as you stir (this is the good stuff).
When you’re ready to serve, stir in a few pats of butter and sprinkle with salt.
I have made this many times this summer. It pairs well with any grilled meat…steak, chicken, burgers…and is especially good with Mexican dishes. I grilled steak for fajitas recently, and served it with this and cheesy stuffed jalapenos on the side.
Out of this world!