Slaving away at the grill is stereotypically a man’s job, but I think it’s one ladies should know a thing or two about. Now, I’m by no means an expert, who only believes in charcoal and takes a million precautions to make sure everything’s “just right.”  Instead, I’m a lady who has an appreciation for the healthy quick meals I can put together on my gas grill. Largely because, meals made outside require very, little clean-up.

My favorite grilling cookbook, Grill It!, by Bobby Flay is a great resource for those learning to grill. Each section describes the basics of grilling a certain item, like chicken, corn or burgers. It then goes on to provide great recipes for basting, marinating and generally, jazzing up simple ingredients.

This weekend, I picked up some corn at the farmers’ market. Cooking it on the grill is really simple, and the smoke gives it a nice, toasted flavor. I used Bobby Flay’s method.

Grilled Corn

Serves 2

2 ears of corn

1 tbsp. salt

1/2 of lime (my addition)

Pull back the husks of the corn, being careful to leave them still attached.

Remove the silks and then, pull the husks back up around the corn. Place the corn in a bowl of cold water or the sink with a tablespoon of salt. Let them sit for 10 minutes.

Remove them from the water, shaking off any excess moisture. Add them to a hot grill and close the lid. Cook them for 15-20 minutes, rotating the ears every 5 minutes to ensure each side is evenly cooked. You can tell they’re done when the kernels are easily pierced with a fork.

Take them off the grill and then, once they’ve cooled a bit, peel off the husks. I sliced off the end of each ear to make removing the husks easier. The corn gets very hot. Squeeze half of a lime over the cobs or add butter and salt. I had mine with just the lime juice, and it was perfect.