Last night I dreamed about a barbecue. I dreamed of hungry friends lining up alongside a red gingham-swathed picnic table filled with alfresco favorites as far as the eye could see. Bowl after CorningWare bowl of potato salad, deviled eggs, fresh watermelon, baked beans, pasta salad, coleslaw, mac and cheese…and nary a saucy rib nor chicken breast in sight.
Even in my dreams, I don’t know how to grill meat. I don’t have the tools and I don’t have the experience. Gas or charcoal? Direct or indirect heat? Lid up or lid down? The only thing I know how to grill is a cheese sandwich. One day I’ll conquer my fear and learn to grill meat, but in the meantime, I’m sharing summer side dishes, starting with my favorite garlic and herb corn.
This simple side (it comes together in minutes) is packed with flavor—it’s sweet, buttery, herbaceous, and garlicky. This is loud corn. This is corn on the mob.
Continue reading for the Garlic and Herb Corn recipe
- 1 pound corn kernels
- 1 cup water
- 3 tablespoons butter
- 1 tablespoon minced fresh parsley
- ½ teaspoon kosher salt
- ¼ teaspoon dried dill weed
- ⅛ teaspoon garlic powder
- In a large saucepan, combine corn and water. Bring to a boil. Reduce heat; cover and simmer for 4-6 minutes or until corn is tender.
- Drain; stir in the remaining ingredients.