Me: Carbohydrate
Husband: Vegetable

In the end, does it even matter?

I love biting into an ear of sweet corn that is perfectly slathered with butter and sprinkled with a touch of salt to balance out the sweetness of the corn. And sometimes the juiciness of the kernels gives a little squirt to the person sitting across from you. That’s when you know it’s a good piece of corn!

Corn was SUPER cheap last week at the store so I bought lots. Sure, I could just throw it on the grill and hope for the best, but grilled corn doesn’t always turn out tender and juicy. More like rubbery and charred. How do I

remedy the situation? I researched it on food blogs. And OF COURSE someone has written a great blog post on how to grill perfect corn on the cob, with a little shortcut. Savory Sweet Life gave me the info I needed to proceed to making great grilled corn. The secret: cook the corn in the microwave before you grill it. This quickly cooks the kernels so when you put them on the grill, you are doing that just to give it the petty grill marks.