Lemon-Chili Corn: Football Foodie Fall

If you grew up in a Midwest/Mid-Atlantic household like mine, the only way had corn on the cob growing up was husked, boiled in water in the kitchen while everything else was on the grill and then served with about three pounds of butter and salt. (We had one neighbor who put out a separate stick of butter on the table for people to spin their cobs in at the table.) It’s nonsense, corn on the cob shouldn’t be about laboriously husking cold ears, scrubbing with a brush and then using up six gallons of water when there is a perfectly good fire going outside. Corn on the cob is easy, tasty and doesn’t need a lot of fat to make it taste delicious.