Tonight’s cookout featured split lobster tails — purchased from Greenhead Lobster Co-Op, just a few steps away — and grilled ears of corn.
Lobster tails are easy to cook on the grill — slather some butter and garlic and paprika on them and grill them about four minutes each side, flesh side and shell side — the corn is, too. We cooked it in the husk and it came out perfectly. It’s not a surprise to the grillmeisters out there that everything tastes better with some char on it. It’s definitely true, though.
H/T to the Red Sox Fan/Birthday Boy for the corn grilling concept.
Last night we had fresh corn on the cob as part of our outdoor cookout — and once again I realized just how much I like to eat corn on the cob.
It’s an annual rite of self-discovery. At some point every summer, corn on the cob is on the menu for a cookout, and I chomp through one ear and enjoy it so much I promptly have another. (You can’t stop with just one ear of corn!) And thereafter corn on the cob remains on the summer dinner menu for as long as it is available, and then it vanishes from the plate — forgotten until next summer comes, a new bumper crop of local corn waiting to be shucked hits the stores, and the cycle of food revelation happens all over again.
Corn on the cob is one of those seasonal foods that is so closely associated with its season they are almost synonymous. You can’t really imagine eating ears of corn when it’s 10 degrees outside and there is snow up to your kneecaps. Corn on the cob demands to be eaten outside on a summer’s day, so you don’t have to fret about the flying debris that is produced as you bite and bite and bite again, in staccato fashion, moving down the rows of corn like the ear is an old typewriter carriage, until your mouth is filled with juicy sweetness and your lips are slathered with butter. It’s just a fun thing to eat, and you can’t help but feel a bit like a kid again when you’re doing it.