When I was young, I thought everyone ate corn on the cob this way. Then a friend came for a visit and looked at us as if we had lost our minds. I don’t care. I still think it’s the best way to butter corn on the cob.
Place corn in a piece of aluminum foil. Add some butter and salt. Roll or twist corn in foil. Voila! Perfectly buttered and salted corn. Yum. And no mess. Go get you some. That’s whole wheat couscous and sauteed peppers, onions and mushrooms on the side. The corn was from the Catskills, and it was quite tasty for so early in the year.
