Carefully pull back the corn husks from each ear taking care to not remove them from the base. Pull off and discard the silks. Rinse the ears under cold running water. Reshape husks around corn to ‘wrap’ them. Then place them into a bowl or sink bath of water for 15-20 minutes to saturate the corn husks and to help keep it moist during grilling. Drain, then wrap tightly in grill suitable aluminum foil.

Place each ear onto grill rack about 4-5 inches above heat source. Rotate 1/4 turn every 4-5 minutes. Grill for 15-20 minutes depending on heat. Test one by checking for doneness by inserting fork, the kernels should be tender.

Herbs are an essential part of cooking throughout history, and nowadays with year-round  availability of many herbs, cooking with herbs is a creative way to make your favorite dishes stand out. Using dried herbs is more of an art as they tend to have a stronger flavor, but don’t last as long. As with many herbs, use with caution and add over time. Melding of flavors is best achieved by cooking slowly, or letting the dish stand overnight in the refrigerator.

JollyCook loves good food, and loves simple foods even more. A crisp Iceberg Lettuce Wedge Salad with Blue Cheese on a hot Summer day just can’t be beat. A hot Pork Roast on a cool Autumn night helps melt away the day’s stresses. This section of JollyCooks blog will be for simple, but healthy meals you and your family will love.

I’m not the best cook on the planet, but I know what my family likes and I know my way around a kitchen..  Occasionally I come upon an idea that I just love, and when JollyCook loves an idea he wants to share it with his fellow chef’s. This section will be for tips I find to be indispensable in the kitchen.

I will share with you a few of my favorite cookbooks in my own collection. In turn I hope that you will kindly share your favorite or favorites with me in the comments section below.

It occurred to me the other day that my kitty, her name is Olive Oil… knows when something I make is good. Even if she won’t eat it, she will hang around near the kitchen with her nose perched close enough to see what I was doing and why the kitchen smelled so delicious. The opposite occurs when I make something that invariably turns out to be a bad choice, as Olive Oil is nowhere to be seen.  Can it be my cat has a seventh sense? More on Olive Oil in my future blog posts in a section I will devote just for my kitty Olive Oil.

I really like these new pepper mixes that come ready in their own table sized grinder. Just recently I noticed a salt blend, which I of course snapped up and placed it in my cart. As I shopped I was quietly thinking about what I was going to use it on.

Asparagus was in, and looked quite good with it’s even green coloring and slim stalks of goodness. That night, as I am preparing my vegetables for a hot bath, knowing that the veggies themselves would be the first victim I pried open the bottle ready to dispense.

Herein lies where I was going with all of this. Here it comes, are you ready? Don’t grind the salt mix directly onto your dish. The dispenser tends to allow the ground salt residue to collect and to occasionally dispense unexpectedly onto whatever dish you were ready to enjoy. I suggest grinding the salt mixture into a small dish or ramekin and then pinch onto your desired dish.

- JollyCook