A traditional (we believe the best) seafood side is to add corn on the cob.
Do-It-Yourself has never tasted so good as with a selection of Maryland Seafood. A traditional (we believe the best) seafood side is to add corn on the cob. Don’t forget to “eat your vegetables.” Grilling instead of steaming/boiling adds a nice dimension. Here’s what it takes…
Ingredients:
- Corn on the cob – the fresher, the better. Buy it from a local farmer if possible.
Directions:
- Husk the corn, cover it in olive oil and cook in a separate grill pan for about 20 minutes until the corn is tender.
Variations:
- To make your grilled corn on the cob even better…in a bowl large enough to hold the corn and be able to mix it around (such as a large flat pasta bowl), melt enough butter to cover the corn and squeeze a lime into the butter. Mix the butter and lime juice together and add a touch of salt. Thrown the corn in the bowl and roll it around and serve!
Enjoy:
- Let any leftover (steamed or grilled) corn on the cob stand for later in the evening. Simply cover the ears to keep them from drying out. Cold corn on the cob is sweet and makes a great snack. It doesn’t need anything – except maybe a small amount of salt and/or pepper.