With the first days of June upon us, our thoughts turn to summer fare – cold watermelon, vine-ripened tomatoes fresh from the garden, and just about anything we can throw on the grill.  Meat, poultry, fish and veggies, it all seems better hot off the grill.

So maybe it's not so strange that my most recent non-fiction read, Nothing Left to Burn (one man's story about his own family's attraction to fire) left me thinking about grilling season and one of my favorite dishes – grilled corn.

Enjoy!

Jay Varner's memoir

FROM THE KITCHEN OF:  Melissa Hennessy

BOOK TITLE:   Nothing Left to Burn

BOOK AUTHOR:  Jay Varner

RECIPE:

This is one of those I pull from my head so the measurements are not exact.  Play with it till you get it just the way you like it.

6 ear of corn butter

juice from one lime

1/4 cup of water

kosher salt

fresh basil, chopped

Pull the husk back and remove some of the outer layers but not all of it.  Remove the silks and tie the husks together with one leaf of the husk.

Place the corn on a large sheet of aluminum foil.  Rub the ears with butter and then sprinkle with kosher salt.  Drizzle the ears with lime juice and water.  And then sprinkle with chopped basil.

Wrap the aluminum foil tight and place on a medium hot grill – keep an eye on the corn so it does not overcook.  Yum!