RECIPE: EASY, FAST, AND ALWAYS PERFECT GRILLED CORN ON THE COB

It's just about corn season! To me, nothing says summer more than fresh picked corn and I cannot wait to bite into that first piece of corn from the grill. Some of my friends think it is hard to grill good corn- that it gets dried out, etc. I've got a super easy way to grill corn for a crowd that is perfect every time. Here's how:

MARTIE'S PERFECTLY EASY GRILLED CORN

SUPPLIES

Large tub or bucket

Large Styrofoam ice chest

Grill (charcoal, gas, wood fire or whatever you like)

Long handled tongs

Oven mitt or heat-proof glove

INGREDIENTS

2 dozen ears of fresh corn in the husk (you don't have to remove the inner silks but it does make it easier for your guests if you do) Estimate 2 ears of corn per guest.

Butter

Salt

Pepper

DIRECTIONS:

Check the ears for any evidence of bugs, etc. Snip the silks off of the tip of each ear. I usually don't slice the bottom off so people have something to hold on to... but you can cut them level if you are using plastic corn holders.

Submerge the ears in cool water and let them soak for at least 30 minutes and up to 2 hours.

While the corn is soaking, fire up your grill. You want a medium heat and an indirect heat zone-so move some of your coals to the outer edge of the grill if you are using charcoal. so you can move the corn off direct heat. Make sure the grill rack is not down too low. You want indirect heat so the husks don't burn. A bit of charring is good but if the heat is too high or the grill is too low over the coals, you'll burn up the husks before the corn cooks inside.

Once the coals are ready, drain the water.

Place the corn on the center of the grill- stay away from the outer edge where there could be hot spots.

Cover the grill and leave it alone for 12 minutes. (you may need to adjust the time if you have a larger quantity of corn)

Open and turn the ears to char the other side. Close the grill and let cook for another 5 minutes.

Remove the corn and immediately put it in the Styrofoam ice chest and put the top on it as fast as you can. Put something heavy on top of the chest to keep the lid down tight.

Allow the corn to continue to steam in the chest until serving time- at least 15 minutes. I usually do this an hour or more before the party and it is perfect to serve when guests arrive. The ice chest keeps the corn steaming hot!

To serve: Put the corn in a big bowl and pass family or simply allow guests to serve themselves. Provide tongs and heat-proof mitts. Guests simply peel back the husks and the silks fall off with it. Set up condiments like butter, salt, pepper, lime, queso fresco, cilantro, or spices.

So easy, so fast, and soooo dang good! Have a trash can nearby where they can dispose of the husks and cob.

MY TOP CINCO DE MAYO RECIPES

Happy Cinco de Mayo, the 5th of May... today celebrates the American holiday commemorating the Mexican victory over the French at the Battle of Puebla on May 5, 1862. That's right- it is primarily an American tradition and one we celebrate with mucho gusto...  the largest Cinco de Mayo celebration in the world happens in Los Angeles, in fact.

If you're celebrating at home, here are a few of my favorite recipes, just right for Cinco de Mayo or anytime you want a little South of the Border flavor. Make sure to scroll all the way down for my Taco Bar and Margarita Bar how-to!

TOP CINCO DE MAYO RECIPES

Slow Roasted Chipotle Pork is so easy and so good, it will become your favorite go-to when you want to entertain. Photo: Arden Photography Plating by Earthborn Pottery.

SLOW ROASTED CHIPOTLE PORK: This dish is very similar to a Mexican favorite called Carnitas. I simply roast the pork until it falls apart to use for tacos or sandwiches.  Get the recipe...

My recipe for Traditional Margaritas or Pomegranate Margaritas includes a large quantity version for big batch cocktails.

TRADITIONAL MARGARITAS: If you've never had a homemade margarita, try my recipe. It is so much better than any mix you might find and far fewer calories, too! Get the recipe...

POMEGRANATE MARGARITAS: Are so much better than a traditional margarita to me... but oh-so dangerous because they go down way too easy. Get the recipe...

My Pineapple Tomato Salsa is really one of my favorite recipes: put it on grilled fish, braised pork or chicken. Soooo good! Photo: Arden Photography Plating: Earthborn Pottery

PINEAPPLE TOMATO SALSA: I could eat this on just about anything! It is the perfect companion for spicy grilled fish or slow cooked chipotle pork. Get the recipe...

This salsa recipe will become your favorite for fast and easy summer entertaining. Add a cold beer and something off the grill and you're done.

SPEEDY FOOD PROCESSOR SALSA: A few staples and pantry ingredients along with a food processor and you've got a quick and delicious salsa in a matter of moments. Get the recipe...

CREAMY GUACAMOLE: Guacamole is always a welcome addition to a party- Cinco de Mayo or any other day. This one is very creamy- made with the addition of cream cheese. Leave it out and this recipe is still fantastic but with the cream cheese, it's richer and creamier. Get the recipe... 

Want some Cinco de Mayo party ideas? Try one of these!

MAKE A TACO BAR: One of the easiest ways to entertain is to let folks make their own favorite taco. Set up the counter with some options for fillings and let them go!

Set up a taco bar at home with lots of toppings and condiments. It is one of the easiest entertaining solutions ever- and delicious, too!

Easy and fun: make a Margarita station with fresh fruit and a rimming station.

HAPPY HOUR AT HOME WITH FRESH FRUIT MARGARITAS: Get the how to... fresh fruit allows guests to mix and match to make their own favorite. Rims include salt, salt and chipotle, sugar, and my favorite, a salt and sugar combo.

RECIPE: JENNIE BENEDICT'S FAMOUS BENEDICTINE SPREAD

According to Derby lore and my good friend Traci Badenhausen, you cannot NOT have Benedictine on your menu for Derby parties in Kentucky. She's provided the original recipe from Louisville caterer and cookbook author Jennie Benedict, who made it famous years ago. It is so famous, it has its own Wikipedia page and a Pinterest board! Her first cookbook, Blue Ribbon Cooking, was published in 1902 and while it did not originally have the recipe for Benedictine, it now does, according to Wikipedia. Used for cucumber tea sandwiches or as a spread for other sandwiches, you can use it for a veggie dip, too.

While you can barely see it, there's Benedictine Spread in those little tea sandwiches. It's often used for dip as well.

JENNIE BENEDICT'S FAMOUS BENEDICTINE SPREAD

INGREDIENTS
1 cucumber
1 onion
8 ounces cream cheese, softened
1 teaspoon salt
A few grains of cayenne pepper
2 drops green food coloring (optional, but a local favorite)
 

DIRECTIONS:
Peel and grate the cucumber, then wrap it in a clean dish towel and squeeze the juice into a dish. Discard the pulp. Peel and grate the onion, then wrap it in a clean dish towel and squeeze the juice into a dish. Discard the pulp. (Use a juicer if you prefer)

Combine three tablespoons of the cucumber juice, one tablespoon of the onion juice, cream cheese, salt, pepper and food coloring in a bowl. Mix with a fork until well blended. Serve as a dip or as a sandwich filling.