Our garden still looks sad and it makes me reluctant to even post about it. However, I started thinking that maybe someone will be encouraged to grow a garden, even if it isn’t “perfect”, by seeing my garden.
So, here’s your garden encouragement for the week. 
The weeds have gotten away from me, but this is nothing new. I just had hopes of beating them at their game this year. I have some new ideas for next year, though.
Our corn is hopefully going to be ready soon. After being in water for two weeks and being blown over by a storm I wasn’t sure what might happen, but I think we may get to enjoy some fresh sweet corn.
While we have been waiting for our corn to be ready we have been enjoying some that my in-laws gave us.
We decided to try something new with it and everyone loved it.
Grilled Corn on the Cob
I have always loved sweet corn, but I think my family now has a new favorite way to enjoy eating it.
If you would like to grill sweet corn, too, here’s what to do.
Soak the ears in water for 30 minutes.
Peel off a few of the outer husks and discard them. Peel back, but do not remove, the remaining husks and pull out the silks.
Wash off the corn to remove any silks that are left.
Brush the corn with extra virgin olive oil.
Pull the husks back over the corn and use one of the discarded husks to tie it shut.
If that is too much work you can skip this step. We tried it both ways and it was fine either way.
However, the batch that I didn’t tie closed had more grill marks so just keep that in mind.
Place the corn on the grill over low or medium heat for 15-20 minutes.
My husband is the grillmaster so I left this job to him.
Turn the corn every 5 minutes until it is cooked to your liking.
Peel back the husks, smother with butter and salt, and enjoy!
My daughter had a great idea for keeping the husks out of the way. She braided them.
Have you ever grilled corn on the cob? Did you follow a similar method?
