photoThere’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.

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