Cranberry Jam

Thanksgiving came and went--we had friends over in our little Boston apartment and we visited family in the coal-topped hills of PA--yet we somehow didn't use our cranberries for Thanksgiving dinners.

In anticipation of the holidays, which we spent, for the first time, away from family and by ourselves in Boston, I made some cranberry jam.  It perfectly triggered waves of nostalgia with its spicy scent and flavor.

Cranberry Jam

(Adapted from Gourmet)

Ingredients

1 vanilla bean, halved lengthwise

1 (12-oz) bag fresh or unthawed frozen cranberries (3 1/2 c.)

1 1/2 c. sugar

1/2 c. fresh orange juice

1/2 c. water

3-4 cloves All Spice

3-4 cloves

1 cinnamon stick

1/2 nutmeg, grated*

* Ingredients I added

Preparation

Scrape vanilla seeds from pod into a 2-quart heavy saucepan.  Add pod and remaining ingredients  (All Spice, cloves, cinnamon, and nutmeg, if including) and bring to a boil, stirring occasionally.  Reduce heat and simmer, stirring occasionally, until thick, about 20 minutes (jam will continue to thicken as it cools).

Puree jam in food mill set over a bowl, discarding skins and pod (I actually kept the skins for a less jelly-like, more jam-like texture).  Cool, stirring occasionally.

Butternut Squash Lasagna

In addition to Acorn squash, Patty Pan squash, Butter Cup squash, and Carnival squash, we also received several Butternut Squash in our Farm Share.  I LOVE Butternut squash soup, which I posted a recipe for earlier.  However, to switch things up I decided to make a Butternut squash lasagna.

First, I think I found the best method (for me) to peel the squash that is the least life or limb threatening.  I cut the squash in 3-4 sections cross-wise, so I have chunks of squash as seen below.  I then was able to better manipulate the squash and peel a thin layer of skin off the squash.  This proved to be a much better method than my previous, chef's-knife-in-one-hand, whole-squash-in-another, trying to peel-the-entire-length-of-the-squash-that-has-no-flat-bottom method.

Butternut Squash Lasagna

Ingredients
2 medium sized Butternut squash, peeled, de-seeded, and diced
1 package no-boil lasagna noodles
2 cans San Marzano tomatoes, diced
1 large package spinach
1 large container of Ricotta cheese
4 c. shredded Mozzarella cheese
1/2 c. basil, chopped
1 large onions and 5 cloves garlic, diced and cooked in skillet with olive oil, until soft.

Preparation
First cook Butternut squash by roasting it in a pan in an oven at 350 degrees until soft (for a sweeter Butternut squash flavor), OR place squash and about 1/2 c. water in a microwave-safe bowl and lid in the microwave and cook on high until soft.

Preheat oven to 375 degrees.

In a lasagna pan or 9x12 baking dish, line pan with thin layer of olive oil.  Then layer noodles, Ricotta cheese, tomatoes, basil, onions, spinach, squash, and Mozzarella--in that order and across the entire surface of the pan--until pan is filled and all ingredients are used.  Tightly cover the baking dish with foil and bake in the oven for 45 minutes.  Bake for an additional 15 minutes with the foil removed, until top is bubbling and the cheese is melted or golden brown.

Let stand for approximately 15 minutes, and serve!

Ravioli with Acorn Squash and Spinach

We received a plethora of squash from our Fall Farm Share, and I find the hard-shelled varieties to be a little intimidating when thinking of ways to use it for dinner...especially dinner for two.  With an entire bowl-full of squash to use (which, until I figured out how to use it, made a lovely Fall centerpiece) I decided to throw it in a pasta.

I cut the acorn squash in half, scooped out all the seeds from the center of the squash, and discarded the seeds.  After stabbing the skin with a knife to allow moisture to escape, I baked the squash halves in the oven flesh-side-down until tender (about 20 minutes).  

We paired the acorn squash with an Arrabbiata sauce, Kalamata olives, spinach, and a pumpkin ravioloi.

Delicious!

What to do with all that produce?

Stir fries are one of the easiest ways to use an abundance of produce, and I love how little you have to cook the vegetables.  With soy sauce, fish sauce, toasted sesame oil, ginger, garlic, and chili powder, you can turn a refrigerator drawer-full of carrots, cabbage, red and green peppers, onions, broccoli, etc. into a great meal!  Don't forget to add the shiitake mushrooms (my favorite)!

Kale and Collards

This is yet another post about one of the many nights I cooked up our greens.  We had both Kale and Collards that needed to be cooked, so I threw them together, not knowing if they would really work as a single dish, but they were great.  Honestly, you can't go wrong when you cook any greens in a little bacon fat.

They are so pretty!

I don't really have a recipe to share for this one, but after slicing a Farm Share onion and throwing it in some bacon that had rendered a little fat, I let the onion cook until it was translucent and then threw in the chopped greens.  After stirring for a few minutes, they were good to go!

Homemade Apple Sauce

One of my blog readers commented on a previous post about baked apples, mentioning how she makes homemade apple sauce.  I thought that was a brilliant idea!  We get an abundance of apples from our Farm Share at times, and we also buy a lot of local apples throughout the Fall because they are so readily available and delicious.  This is a great alternative to noshing on a raw apple that was so easy and yielded a really delicious dish!

Homemade Apple Sauce

Step 1: Wash, core and chop apples into chunks.  I kept the skin on (it's the most nutritional part!)

Step 2: Heat the apples on the stove, medium heat.

Step 3: Cook the apples until they start to soften.  They'll start to look a little mushy (like above).  Once they reach this consistency, either purée the mixture with a hand blender (I have a Cuisinart immersion blender that I use) or let cool, then transfer to a food processor or blender to purée.

Final Step: Add cinnamon to taste, and voilá!  Delicious homemade apple sauce with no sugar added!

Spinach Salad with Spiced Pecans, Apples, Sweet Potatoes, and Goat Cheese

The Fall and Winter is a great time to receive leafy greens in New England, but it's also a time when you crave warm, comforting food...so sometimes salads aren't the first thing you think about making for dinner.  This salad, however, was a great way to use our leafy greens--in this case spinach--but still satisfy our comfort food craving.

Spinach Salad with Spiced Pecans, Apples, Sweet Potatoes, and Goat Cheese.

The only recipe I used for this meal was for the spiced pecans, which I'll post below.  This was a really simple salad to throw together, and delicious!  We thinly sliced a sweet potato and tossed it in olive oil, salt and pepper, and then roasted the potatoes in the oven until tender.  We then tossed spinach with thinly sliced apples and the roasted sweet potatoes, and lastly topped it all off with goat cheese and spiced pecans--and dinner was served!

Sweet and Spicy Candied Pecans

From Bon Appétit

Ingredients

3 tbs. light corn syrup (could use Agave nectar as substitute)

1 1/2 tbs. sugar

3/4 tsp. salt

1/4 tsp. (generous) freshly ground black pepper

1/8 tsp. cayenne pepper

1 1/2 c. pecan pieces

Preparation

Preheat oven to 325 deg F.  Lightly cover baking sheet with vegetable oil.  Combine corn syrup and next 4 ingredients in large bowl.  Stir to blend.  Add pecans; stir gently to coat.  Transfer to baking sheet.

Place large piece of foil on work surface.  Bake pecans 5 minutes.  Using fork, stir pecans to coat with melted spice mixture.  Continue baking until pecans are golden and coating bubbles, about 10 minutes.  Transfer to foil.  Working quickly (if you use corn syrup, you really do have to work very quickly!), separate nuts with fork.  Cool.  (Can be made 3 days ahead.  Store airtight at room temperature.)

Farmhouse Butternut Squash Soup

It's that time of year: the temperature is cool, the boots get dusted off, the mums are out at the farmers' market, and produce changes from tomatoes and corn to squash and potatoes.  Fall time!!  And if you're in Boston right now, fall time means cool rainy weather, which puts me in the mood for soup more than anything else.

With two butternut squash to cook from our last Farm Share box, I decided  to make Butternut Squash soup one night.  Other than peeling these vegetables, which is not only time consuming but also a feat that puts me in fear of amputating a finger or hand every time I give it a go*, this recipe is easy and really delicious.  Without the bacon this dish would be vegan, so to those with an aversion to meat, don't let that deter you from using the recipe!  *Seriously, if anyone has a tip for how to peel a butternut squash more easily (and prior to roasting) please let me know!

This recipe was great because every produce item used (with the exception of the garlic) was from our Farm Share: the squash, carrots, and the apple.  Even the thyme was from our little window box garden!

And a tip: if you like to make soup or purées a lot and don't have a hand blender, I highly recommend one (we have the Cuisinart Smartstick Hand Blender).  It makes puréeing a breeze!  It's also a good alternative to a food processor (albeit a tiny one and only for chopping) if you live in a city and have an apartment where storage--specifically kitchen storage--is a challenge.

Farmhouse Butternut Squash Soup 

From Gourmet

Ingredients

4 bacon slices

4 large garlic cloves, chopped

1 tsp. caraway seeds

2 lbs. butternut squash, peeled, seeded, and chopped

1/2 lbs. carrots, chopped

1 Granny Smith apple, peeled, cored, and chopped

3 thyme sprigs

2 Turkish bay leaves or 1 California

3 1/2 c. reduced-sodium chicken broth

2 c. water

1 to 1 1/2 tsp. cider vinegar

Preparation

Cook bacon in a 4- to 6-quart heavy pot over medium heat until crisp.  Transfer bacon to paper towels to drain.  

Add garlic and caraway seeds to fat in pot and cook, stirring occasionally, until garlic is pale golden, about 1 minute.  Add squash, carrots, apple, thyme, bay leaves, broth, water, 3/4 tsp salt, and 1/2 tsp pepper and boil, uncovered, until vegetables are tender, 15 to 20 minutes.  Discard thyme and bay leaves.

Purée about 4 c. soup in a blender, in batches if necessary, until smooth (use caution when blending hot liquids).  Or, if you have a hand blender like the one I mentioned before, just stick it in the pot and purée away!  Return to pot and season with salt, pepper, and vinegar.  Serve topped with crumbled bacon.

Sunday French Toast

A loaf of whole wheat bread from the farmers' market down the street with Farm Share apples and raspberries makes a great Sunday brunch meal!

Lazy Day French Toast

Ingredients

4 slices of bread

3 eggs

Splash of milk

1 1/2 tsp. vanilla extract

1 tbs. brown sugar

1 tsp. cinnamon (or to taste)

(These ingredients yield enough batter for four pieces of relatively stale bread.  The more porous or "stale" the bread is, the more it will soak up the egg batter.  If the bread you use is fresher, this batter may cover a couple more pieces.)

Preparation

Whisk together all ingredients.  Take each slice of bread, one by one, and dip into the egg batter, covering the slice liberally.  On medium heat, cook the slices on a large pan (I usually end up cooking one by one, but if you have a griddle you could do more!), flipping as frequently as necessary to cook the bread through while browning the outside without burning.

Baked Farm Share Apples

Holy moly, check these out.  My husband wanted baked apples one night for dessert, so we grabbed a couple Farm Share apples and made this simple dish.  Preparation took about 8 minutes, then the apples were left in the oven around an hour and they came out looking like this:

Apple explosion!  But they were sooo good, light and fluffy and warm and subtly sweet.

Baked Apples with Toffee, Bourbon and Molasses

(from Bon Appétit)

Ingredients

6 7- to 8-oz. Golden Delicious apples (we used the red ones from our Farm Share, they were delicious!)

6 tbs. toffee bits (such as Skor) (we didn't have this, so it was omitted)

3 tbs. bourbon

3 tbs. unsalted butter

1 1/2 c. apple cider (we didn't have this either)

3 tbs. mild-flavored (light) molasses

1 tbs. sugar

1/4 tsp. ground ginger

Vanilla ice cream

Preparation

Preheat oven to 350 deg F.  Peel skin off top third of each apple.  Using small melon baller, scoop out stem and core, leaving bottom intact.  Stand apples in 11x7x2-inch baking dish.  Add 1/2 tbs. bourbon and 1/2 tbs. butter to cavity of each apple.  Whisk cider, molasses, sugar, and ginger in bowl; spoon over and around apples.  * I was lazy, so instead of doing this I put a little molasses in the cavity of the apples, topped them with brown sugar, and also sprinkled ginger on top.

Bake apples until tender, bating often with pan juices, about 1 hour 20 minutes.  Transfer apples to bowl.  Pour juices from dish into small saucepan.  Boil juices unti thick enough to coat spoon, about 6 minutes. Spoon sauce over apples.  Serve apples warm with vanilla cream.

Salsa Verde (...y Rojo)

I LOVE tomatillos, and we received some in our Farm Share over the summer, but unfortunately in the middle of packing so I couldn't dedicate the cooking resources (spices and pots packed!) to make my favorite salsa verde. Instead I briefly simmered tomatillos with a couple red tomatoes and a red pepper in a pot to create an on-the-go salsa.  It was a good accompaniment to my dinner of callaloo, homemade tortillas, and eggs (can you tell we were using whatever was left in our fridge?)  A random dinner, to say the least; though it actually reminded me a lot of what my sister and I cooked a few times in her apartment in Jamaica (she was there for 2 years with Peace Corps).  I even threw on some Jamaican hot sauce she sent us.  With no AC in late August, I could close my eyes and feel like I was eating dinner with her in Jamaica.

Anyway, I did want to pass along a really great salsa verde recipe, though it's not what is depicted in the picture above.  Tomatillos are such fun little vegetables and salsa verde is just delicious.  This recipe is super easy to prepare and requires no cooking, but you can boil or roast your tomatillos to soften them (though not necessary).  I'm also a sucker for fresh lime and cumin, which I would add at the end of the preparation to taste.  If you're an onion fan, that would make a great addition to the recipe, too.  Enjoy!

Fresh Tomatillo Salsa

(From Gourmet)

Ingredients

1/2 lb small fresh tomatillos, husked and rinsed

1 large garlic clove

1 tbs. chopped fresh serrano chile with seeds, or to taste

2 tbs. chopped cilantro

2 tbs. water

Preparation

Coarsely chop tomatillos, then purée with remaining salsa ingredients and 1/2 teaspoon salt in a blender until smooth.

Wheat Berry Salad with Currants - Update

Ages ago, I said I would post pictures of the Wheat Berry Salad once I prepared it.  Well, a long time later, here goes!

Aren't currants crazy?  They look like fish eggs; I had never cooked with them before.

The finished product.  You can find the recipe for this dish here.  It was a great summer dish, and it would also be great in the fall with some dried cranberries and apples!

Eggplant Caponata

My husband and I have realized we really don't enjoy eggplant.  The only time we did like a dish I prepared with eggplant was the Grilled Eggplant Stacks with Tomato and Feta; which I posted previously.  Sigh!  Despite our dislike, we keep giving it a shot, though lately I've given some eggplant away to people who (I hope!) enjoy it, which is as it should be.

Below is a recipe I tried in an effort to use a lot of eggplant we had.  I've had a dish very similar to this prepared by a friend who is a chef in Washington, D.C. and I couldn't eat enough of it.  However, I missed something when I made this--I think I should have added a little more sugar--so I was a little disappointed.  With some tweaking and practice, though, I think this would be really good.  The recipe itself got great reviews on Epicurious.com, so it may be user error (MY user error!).

The eggplant, finely chopped.

We also used Farm Share onion, celery, and parsley in this recipe!

The finished product.

Eggplant Caponata

From Gourmet, via Epicurious.com

Ingredients

1/4 c. olive oil

3 1/2 c. 1/4-inch dice unpeeled eggplant (about 1 1/4 lbs)

3/4 c. finely chopped onion

1/3 c. finely chopped celery

1/3 c. chopped pitted green olives

3 tbs. chopped drained bottled capers

1/4 c. red-wine vinegar

1 1/2 tbs. sugar, or to taste

3 tbs. golden raisins

3 tbs. pine nuts, toasted lightly

3 plum tomatoes, cut into 1/4-inch diced (about 1 c.)

1/4 c. finely chopped flat-leafed parsley leaves

Preparation

In a heavy skillet heat 2 tbs. of the oil over moderately high heat until it is hot but not smoking.  In it cook the eggplant, stirring, for 3-5 minutes, or until it is tender, and transfer it to a bowl.  To the skillet add the remaining 2 tbs. oil and cook the onion and celery over moderate heat, stirring, for 5 minutes.  Add the olives, the capers, the vinegar, the sugar, the raisins, the pine nuts, and the tomatoes and cook the mixture, covered, stirring occasionally, for 5 to 10 minutes, or until it is cooked through and the celery is tender.  Transfer to the bowl.  Stir in the parsley and let the caponata cool.  Chill, covered, overnight.  Season the caponata with salt and pepper.

Serve on toasted baguette slices.

Pizza with Farm Share Tomatoes and Pesto (Pesto recipe!)

One of our favorite things to do with Farm Share produce is whip up a homemade pizza.  This margherita pizza, with tomatoes, buffalo mozzarella, olive oil and pesto was made with Farm Share tomatoes and basil.  Fresh basil makes the best pesto! 

Basil Pesto (this makes a large quantity, so portion accordingly!)

Ingredients

4 garlic cloves

3/4 c. pine nuts (1/4 lb)

2 c. grated Parmigiano-Reggiano

2 c. grated Pecorino Romano

3 c. packed Italian basil leaves

1 1/2 c. packed bush basil leaves

1 c. loosely packed fresh lemon basil leaves

2 c. packed flat-leaf parsley leaves

5 tbs. olive oil

* Who has this variety of basil on-hand?!  We used one variety--what we received from our Farm Share--and still very tasty!

Preparation

Pulse garlic in a food processor until finely chopped, then add nuts, cheeses, a large handful of herbs, and 1 tsp. pepper and process until chopped.  Add remaining herbs one handful at a time, pulsing after each addition, until finely chopped.  With motor running, add oil and blend until incorporated.

Wheat Berry Salad with Currants

I have had this post in my "drafts" folder for a week or so now, and I apologize.  After we received currants last week and wheat berries a couple weeks before, I remembered a recipe I previously posted for a Wheat Berry Salad a friend gave to me.  I'm waiting for a chance to go buy peaches and sunflower seeds--and as soon as I do I will cook up this salad, take photos, and add the pictures to this post.  In the meantime, please enjoy this recipe if you find yourself with currants and wheat berries and are looking for a way to use them.  Sounds so good!

Wheat Berry Salad

(Recipe compliments of one of my best friends.  This would be a great addition to a green lettuce salad.)

Ingredients
1.5 c. wheat berries

Seasalt

4-5 scallions, chopped

1 c. chopped peaches (substitute apples in the Fall/Winter)

1/2 c. currants

1/4 c. toasted sunflower seeds

Juice of 1 lime

3 tbs. sesame oil

Preparation

Cook wheat berries, then in large bowl, combine cooked berries with scallions, apples, currants, and toasted sunflower seeds.  Toss with lime juice, toasted sesame oil, and pinch of salt.  Serve room temperature or chilled.

Cooking Wheat Berries

(These directions are for 3/4 c. wheat berries.)

Place wheat berries in heavy medium saucepan.  Add enough cold water to saucepan to cover wheat berries by 3 inches.  Let stand overnight.  Drain.

Bring 4 c. water, wheat berries and 3/4 tsp. salt to boil in same saucepan.  Reduce heat, cover and simmer until wheat berries are tender but still slightly firm to bite, about 1 hour.  Drain.

Chicken Salads

Summertime!  And really, you crave particular things in the summer that aren't the same at other times of the year.  Like watermelon, mojitos, berries, and for me--chicken salad.

I was really craving chicken salad this week, so after boiling a whole chicken and pulling the meat off the bone myself (side note: this was a big step for me.  I'm generally not a chicken fan, so getting my hands deep in that mess was an indication of how dedicated I was to satiating my craving) I made two different kinds: (1) Chicken-Walnut Salad with Tomatoes and Kalamata Olives and (2) Curried Chicken Salad.  The former used celery and parsley from our Farm Share. 

Chicken-Walnut Salad with Tomatoes and Kalamata Olives

Bon Appétit

Ingredients

4 deli-roasted chicken breast halves, skinned, boned, meat diced (or, 1/2 chicken)

1 c. sliced celery with leaves

1/2 c. walnuts, toasted, chopped

4 tbs. freshly grated Parmesan cheese

2 1/2 tbs. fresh lemon juice

12 oz. cherry tomatoes, halved

1/3 c. pitted Kalamata olives, halved

3 tbs. chopped fresh parsley

Preparation

Mix all ingredients together in bowl and serve over a bed of (Farm Share) lettuce.

Curried Chicken Salad

(Modified from Gourmet)

Ingredients

1 tbs. minced peeled ginger

1 tbs. curry powder, plus more to taste

1 tsp. ground cumin

1 c. plain yogurt

2 tbs cilantro

1/2 chicken

1 c. red grapes, halved

1/4 c. sliced almonds, toasted

Preparation

Mix all ingredients together in bowl and serve over a bed of (Farm Share) lettuce.

Roasted Summer Vegetables

With the ABUNDANCE of Farm Share vegetables we have gotten in recent boxes and little time we've had in the kitchen lately, I'v been at a loss at times to get through all that we have.  Not a problem, especially when I have friends to give some produce to, like my BF who loves beets (and I love giving them to her!)

A couple weeks ago we had a ton of summer squash, Patty Pan squash, zucchini, potatoes, and a couple carrots I really wanted to use.  So, I simply cut them all on the bias, about 1/4-1/2 inch thick slices, tossed them in olive oil and and pepper, and sprigs of thyme, and roasted them in the oven.

I set the oven to bake at about 400 and they roasted for I think about 45 minutes.  They came out still crunchy but just cooked enough to bring out the vegetables' sweetness.  A very easy, quick way to use a large amount of produce!  Roasted vegetables could stand alone as a meal (on a bed of couscous, perhaps?) or works wonderfully as a side (with grilled chicken or fish?).  Enjoy your veggies!

Heirloom Tomatoes with Cucumber and Feta

I hit up a local Farmers' Market after work one day and found some really beautiful heirloom tomatoes.  Deep purple and red, they added a a punch of different color to an otherwise very simple tomato and cucumber salad.

Tomato and Cucumber Salad

Ingredients

2 cucumbers, sliced in quarters

2-3 tomatoes, diced

8-10 basil leaves, thinly sliced

Healthy serving of feta, crumbled 

Red wine vinegar, to taste (I would guess that I use almost 1/4 c. in this recipe)

Salt and pepper

Preparation

Simply toss all ingredients in a large bowl and serve fresh.

Potato Salad with Apples

We continue to get a steady stream of potatoes over the summer months, but the last thing I feel like eating when it's hot outside (and you don't have AC) is a hot potato--boiled, scalloped, fried, or baked.

My husband mentioned a potato salad that had apples in it, and it sounded great to me.  So, I did a search for such a recipe and found this great one on Epicurious.  I made a lot of variations to this dish, so see my notes in italics below.  The reviews fared well for the original recipe, so I wanted to include it, too.

Potato Salad

(from Epicurious.com)

Ingredients

6 large potatoes

1/2 tsp dill

1/2 c. French dressing made with cider vinegar plus 1/2 tsp dry mustard (I didn't have the dressing, so I used about 1/4 c. cider vinegar with dry mustard--worked really well!)

1/4 c. minced onion (raw onions don't agree with my tummy, so I omitted this)

2 apples (recipe calls for red, I used Granny Smith), unpeeled but cored and diced

1 c. diced celery

6 hard-cooked eggs, chopped (I didn't include this)

5 tbs. chopped parsley

1 1/2 c. mayonnaise  (I used only 1/2 c., then another 1 c. plain yogurt)

1/2 c. sour cream (I did not include this)

Salt and pepper

Preparation

Cook the potatoes in their skins with the dill; peel and dice them and marinate them while still hot in the French dressing.  Add the onion and let stand until cold - at least an hour - while you prepare the rest of the ingredients.  Combine potato-onion mixture with remaining ingredients, including mayonnaise blended with sour cream.  Season with salt and pepper to taste.

Grilled Corn Tutorial

Alright--I'm going to share a little tip I found.  There's grilled corn, and then there's grilled corn.  I saw this technique last summer when I was searching for a way to cook corn, and I'm pretty sure I should credit this to Bobby Flay.  We all know this man knows grilling.

So many times when we are served grilled corn, it's great--has good flavor, gets the char marks from the grill, but it can be a little--I think the best word is--deflated.  No longer.  Follow these steps, and you will be sure to have perfect grilled corn that is plump and juicy.

Step 1: peel back husks of corn; do not remove them from the ear of the corn entirely.

Step 2: Once you reach the ear of the corn, remove the silk and discard.

Step 3: place the husks of the corn back over the ear of the corn so that it is covered  completely.  In a large pot of cold water, soak the husk-covered corn in water for at least 20 minutes.

Step 4: After the corn has soaked for at least 20 minutes, place the corn on a hot grill as-is, with the husks still covering the corn kernels.

Step 5: Cook corn for approximately 30-35 minutes over indirect heat, depending on the heat of the grill, until done.   

Step 6: Serve!  The corn should be so juicy and flavorful, you may not even want (or need) to serve it with butter, salt and pepper.

Enjoy!!