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In my last blog post, I wrote about the color yellow. One of nature’s most beautiful representation of the color yellow is in fresh, sweet corn. Fortunately, we live in the country near some of these cornfields in central Louisiana. The corn is so tall this year and the sweet corn is ready! Yesterday, we stopped and bought a dozen ears.

Cornfield on Bayou Rapides Road

They sell the corn right out the back of a pick-up.

One of my favorite ways to prepare the corn is grilling it. It is really easy. First, carefully peel back the husks from the corn but do not totally remove them, just enough to take out all the silk. Rewrap the husks. You can use a string or one of the husks to tie the husks back tighter on the corn cob.  Next, soak the corn in water for about 15 minutes. Remove the corn and place on a prepared grill. Turn the corn often, using tongs, until it is charred.  Of course, they taste wonderful just sprinkled with with sea salt,  but if you want to spice them up a little, you can make all types of compound butters to baste the corn kernels after it is grilled. One of my favorites is chipotle chili pepper or smoked paprika and lime juice.

Corn prepared for grilling

Grilled and ready to eat!

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"Our opinions do not really blossom into fruition until we have expressed them to someone else.” Mark Twain

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