Corn on the cob is one of my all-time favorite summer-time foods and I can never wait until fresh corn is ready to be picked. I recently tried grilling fresh corn for the first time. You can find many conflicting suggestions on how to grill corn but what I did was first soaked the ears in warm water, then peeled back the husk and removed as much of the silk as possible and rewrapped the ear.
Over a medium-to-hot grill surface it will take 15 minutes or more to completely cook the corn and the husks will become charred. Your corn will stay warm until you are ready to eat, just peel away the husk, add butter and salt and you can enjoy the tastes of summer.
A couple of years ago I made the bold statement that I was going to grill 92 different recipes for the 92 days of summer. Well, I never made it, not even close. Oh, I grilled and grilled, and continue to grill, but my shortage of different recipes is caused by grilling the same delicious items over and over. One way I have increased my list is by grilling fruit. Yes, fruit. The fruit list I have tried includes pineapple spears with brown sugar glaze, banana boats, watermelon, and the latest, peaches. There will be more to come, including cinnamon apples, pears, cantaloupe, and maybe a fruit kebab with chocolate sauce.
Grilling fruit is actually a pretty simple process. It is easy to prepare: just slice, spray lightly with cooking oil or butter, and grill over medium heat. It usually takes about five minutes or less and makes a nice appetizer or dessert to start or top of a great meal from the grill.
Here is the recipe for the peaches:
Slice in half and remove the seeds. Brush with butter then cover the sliced sides with cinnamon. Turn once ending with the sliced side down. Whenever you grill fruit or dessert, use a clean grill as you will not want the drippings from your hamburgers to affect the taste or appearance.