I’ve been admiring the baby vegetables in the produce section of my local supermarket recently and finally gave into the temptation this past week, picking up a pack of fresh baby corn. I am all for eating locally, but for now I must resign myself to the grocery store for vegetables. Here in New England, farm markets are still a month away from opening (and it’s still pretty chilly here, so who knows if they will open on time).

In any case, I had no idea what to do with the miniature ears of corn. But I’ve been reading a lot about grilling veggies lately and decided to try that with these. This one is pretty simple. So simple in fact I will just tell you what I did, sans recipe.

First I rinsed the ears and cut off a bit at the end where it had been taken off the stalk. I laid them in a single layer in heavy duty aluminum foil and topped them with 1 tablespoon of roughly chopped butter. Finally, I sprinkled sea salt over them and sealed the foil around the corn.

I put the little package on my preheated grill (medium heat) and let it cook for about 15 minutes.

It tasted pretty good with a nice lightly smokey flavor offset with a slight buttery taste. Even my husband, who usually dislikes baby corn, enjoyed it.