Grilling Corn

Finally some much needed rain for many areas. Don’t wait for the rain if your yard and garden needs it. If your yard looks like it needs water and you didn’t get an inch or more these past few days, turn that sprinkler on and let it run until your yard has at least an inch of water on it.

Here is an item I ran across - which is fun. A chance to win $5,000 in the Best Homegrown Tomato Challenge.

Now, just throw in some bacon, lettuce, mayo and a couple of slices of wheat bread with those tomatoes and I would be set.

Speaking of tomatoes, the first of the ones that I planted using the topsy turvey are getting ripe. I’ll have more on that next week. Check out the posting from May 24 if you want to know more about the topsy turvey.

As long as we are talking produce, last week I had a segment on 5 Eyewitness News at 4:00 on grilling sweet corn. In response to the inquiry I got - yes you can grill the corn on a charcoal grill.
Just make sure the coals are very hot. The technique I show works every time.

Soak the corn - husks, silks and all in water for at least at hour.
Heat the grill up as hot as it can get.
Throw the corn - husks and all on the grill. Close the grill.
Wait 5 minutes - flip the corn over and close the grill.
After 5 more minutes - the corn has now been on the grill for a total of 10 minutes - take the corn out and put it in an insulated cooler (the kind you use on picnics to keep food and beverages cold) for 5 minutes. Putting the corn in the cooler for 5 minutes steams it all the way through.

You can keep the corn in the cooler longer to help keep it warm. In 15 minutes you have perfectly done corn.

Tonight I have to get out and do some more deadheading of annuals and perennials. If you are unsure as to what that means, check out the posting from June 30.