photo via Simply Recipes

One of the best things about when school was finally out, when I was a kid, was that we got to go up to our summer house out in the wilds of Pennsylvania. We were city kids, and it was great and all to have a porch, and grass and trees and a lake nearby and an ice cream parlor down the road. And then there was the grill. The grill meant my father cooking hamburgers paired with perfectly charred buns, well-salted steaks, hot dogs with those charcoal marks that made them taste so much better, and best and greatest and wonderfullest of all, giant ears of fresh corn made properly.

It's been years and years since I've had grilled corn, and that is entirely too long.  Corn is back in the markets now, piled high in giant bins and making me remember some of the very best summers of my life. I'm a little terrified of the grill (I've never used one before), but these easy corn-grilling instructions from Elise mean that I'm going to have some perfectly prepared cobs for dinner tonight, which will taste just like the good parts of childhood.