Corn is an ancient food in the Americas. It was farmed by the Pawtuxet Indian tribe in Massachusetts when the first European settlers arrived in the New World. It is one of the Three Sisters, a trio, along with beans and squash, of plants that are commonly grown together. William Bradford, first governor of the Plymouth Colony, had a brass plaque inscribed with a tribute to corn, after being taught how to cultivate and prepare this staple food. Today, the Corn Belt is centered in Iowa, where almost half of cultivated land is used to grow corn. Across the United States, corn is the largest single crop, in terms both economic and geographic. This simple recipe for grilled corn on the cob hearkens back to the wood-fire cooking methods that would have been used by Pre-Columbian American Indians, cooked with a tablespoon of butter for a contemporary Iowa twist.
Recipe Servings: 6
Directions
- Heat an outdoor grill to high heat. Lightly oil the grilling grate.
- Peel back the corn husks, leaving it still attached, and remove the silk. Place 1 tablespoon butter and a sprinkling of salt and pepper on each piece of corn. Then close the husks.
- Wrap each ear of corn in aluminum foil. Place on the grill and cook for about 30 minutes, turning, until the corn is tender. Serve hot.
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