Corn is grown in more countries than any other crop and is a major source of food for both humans and animals throughout the world. While the United States produces and exports more corn than any other country in the world, U.S. corn growers must be vigilant in maintaining their competitive advantage by ensuring the best possible corn yields and quality, fair and open trade policies, and transportation infrastructure to move our grain to export markets.
National Corn Growers Association, 1999
Grab as many ears of corn as you will be needing and then get a few more, 'cause this is good stuff! To get started, you will need the following:
melted butter or olive oil
fresh ground pepper
We usually soak the corn for several hours to get the shucks moist. Peal the shucks back, one at a time, until most of the corn is exposed and then remove the silk from the corn. With a pastry brush or a paper towel coat the corn with the butter or olive oil. Next sprinkle lightly with the dry dill. That's it. Carefully close the shucks around the seasoned corn. We like to close up the end with a piece of wire or paperclip. Grill the corn, turning frequently, until done, about 30 minutes. The shucks will often turn dark/black but will protect the corn. Peal back the shucks and hold on for some great eating!