Larry grilled me a portobello (brushed with a combination of balsamic vinegar, olive oil and tamari), complete with grilled red onion to gild the lily. (He said his hamburger was good too.)
Plus he grilled corn.
We have done this in the past, where we grilled the corn in the husk. It makes sweet corn, almost steamed in its own greens. (You can read about it here.)
But last weekend, we took it to another level.
I pulled back the husks, cut off the caterpillar-eaten parts, and ripped out the silk. Then I pushed the husks back up over the kernels. I soaked them in water for 10 minutes, and then gave them to Larry to cook over a hot fire (he could put his hand 5 inches above the grill for 1-2 seconds), turning occasionally, for 10 minutes. He then removed the husks (silicon gloves helped) and put them back on the grill and cooked them, turning as needed, until they were browned and tender, about 5 minutes more.
Brushed with butter, seasoned with salt and pepper, these were great end-of-season corn. Flavorful, smoky, yum.
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