There’s nothing like biting into a piece of seasonal, fresh off the vine, corn on the cob that has been grilled to perfection. Even Fricassee Sassafras enjoys it, pictured below.
Figure 1-2 ears per person. Husk corn, spray/rub with avocado oil, put on medium-hot grill for 2-3 minutes per side (don’t over cook or your ears will be tough). It’s done!
Top with butter or herb butter and a pinch of salt and pepper…or eat it right off the grill.
