Cornell Grilled Corn

Cornell Grilled Corn.

You’ve just grilled off a brace of quarters or halves of Cornell Chicken. Now you’re going to do the same with some ears of sweet corn at its summer peak. Soaking the ears first to keep them moist is not a bad idea, nor is a sprinkle of chili lime seasoning. But how about this:

The bowl you used to marinate the chicken is right there next to the grill , and there’s plenty of juice remaining. So why not give each ear a bath in it before hitting the grill? The vinegar mixed with oil provides really nice flavor and the egg in the marinade helps seal it in. And no worries, the heat of the grill should lingering any food safety concerns. (Which you probably don’t have if you’re a regular reader of this blog and enjoy ake or raw foods in general.) Dig in and enjoy your Cornell grilled corn!