Celebrate the Fourth with Corn

By Lori Powell

Too hot to cook…so don’t! Take it outside along with the rest of your Fourth of July BBQ dishes.

Now is the time to use the best produce the season has to offer and in this case, it’s corn, which is a bit early this year. It is the perfect pick of the crop right now.

Since my house is surrounded by fields of corn it only seems appropriate to celebrate the Fourth with some of the earth’s golden bounty.

Take the corn outside and give it a brief spin on the grill along with a poblano pepper and a good set of long tongs. This salad takes only minutes to prepare. My real goal is to give the corn a slight smoky flavor to complement its inherent sweetness and accent it with the slight heat of the poblano.

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