Side dish, Uncategorized


What can I say – I love a little play on words.

August is super corny here in the upper midwest.  Rows and rows of tall stalks bursting with corn cobs dot the landscape in all directions.  All my favorite farmer’s sell their beautiful sweetcorn out of the back of trucks, at local markets and at every grocery store and co-op. I firmly believe that a fresh, hot, tender piece of sweetcorn (with a bit of Kerrygold butter, of course) is one of life’s little treasures.

Sweet, sweet corn

The one, serious, downside to corn happiness, at least for me, is the big pot of boiling water and accompanying steam-filled kitchen.  There has to be a better way on a warm summer night – perhaps that grill sitting out my kitchen window?

Like the internet-savvy gal I am, I did a Google search on grilling corn.  The first recipes I found, suggested that the corn be de-tasseled and soaked prior to grilling them.  I don’t know about you, but that sounded like a giant pain in the tush.  So, in a bit of desperation to get dinner on the table last week, I tried something wacky – I just threw the fresh, whole cobs on the grill. Eureka!  It worked beautifully.  I turned the cobs every 5 minutes or so and cooked them for a total of 20 minutes, and was delighted with the hot, tender, sweet, perfectly cooked corn with a lovely touch of smoky flavor.  I’m sold!  So easy, and so good – I can’t believe it took me this long to try it.

Cracking the Corn Code

I invite you to find some beautiful fresh corn this week and give it a try. Please let me know what you think.

I will be on vacation next week and won’t be posting a recipe .  Feel free to follow me on Instagram and Facebook where I’ll post some fabulous food finds and fun adventures from Cape Cod.

I’ll be back on Friday, September 8th with an east coast-inspired recipe and some exciting happenings in KilKenney Kitchen this fall.  Enjoy a lovely Labor Day weekend with your family and friends.



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