Since they grow the corn, it can't get any fresher. Folks in Indiana have lots of ways to cook corn but this is the favorite . . . grilling right in the husk.
Just pull back the outer leaves, remove the silk, replace the leaves and soak in a big tub for 4-8 hours. Then place directly on the grill. Yummmm.
The cooler worked great to store the cooked corn for the large group at the reunion.
Any left over corn is wonderful for Corn Salsa, page 33 in Tastes & Treasures cookbook.
Corn Salsa
Ingredients:
1 or 2 jalapeno chiles, seeded and minced
1 ½ cups roasted corn (about 2 large ears)
¼ cup finely chopped green bell pepper
¼ cup finely chopped red bell pepper
1 tablespoon chopped fresh cilantro
½ red onion, finely chopped
1 tomato, chopped
1 tablespoon sugar
½ cup vegetable juice cocktail
1 tablespoon lime juice
salt to taste
Directions:
Combine the jalapeno chiles, corn, bell peppers, cilantro, onion, tomato, sugar, vegetable juice cocktail, lime juice and salt in a large bowl and toss to mix.
Makes 3 ½ cups
