You know, there's a lot of folks who love corn on the cob...especially at a barbecue or cookout. But many times, we boil the corn beforehand. This is sacrilege! Amy Traverso is the Senior Food Editor at Yankee Magazine. She stopped by
Tonia's Kitchen to talk about the finer points in grilling corn. Amy told Tonia she likes the cobs on direct heat This lets the kernels caramelize a touch. Amy then adds a seasoned butter she makes beforehand with herbs, chives, shallots...even white wine. Sometimes though, Amy and Tonia both say they like to eat the grilled corn plain, and save the calories for the cheeseburger that's the main course!
