Martha Stewart Living, August 2005
Enjoy sweet summer corn in a new way -- as an hors d'oeuvre for a casual party.
Cut ears of corn into rounds about 1 inch thick, brush with olive oil, and season with salt and pepper. Cook on a medium-hot grill, cut sides down, about 2 minutes per side.
This looks really easy and fun to eat, especially for the kids. Since the "cob holders" are relatively inexpensive I would consider using those instead of toothpicks for easier insertion.
I've used skewers and hit them with melted butter and lemon. I'll bet that basil pesto would be really good for dipping, too! If you stick them from the kernal-side (rather than in the core) they look a little like flowers. Find a way to make them stand in a vase and they look really neat. :)
This looks like a great summer hors d'euvre. Should toothpicks or something similar be used for easier handling?