Pacific Coast Corn

The corn got eaten so fast that I lack a picture of it.

Corn on the cob, with a hint of the North Pacific. Sweet and salty, it goes great with some Pannier Pork and some Summer Grifter IPA. (My review.) John (up top) doesn't even like corn, and he liked this.

Ingredients:
Corn in the husks. However much you want to eat. Buy local.
The ocean. We use the North Pacific, as it's not as filled with terrible stuff as the water near SoCal is. Recommend Humboldt/Mendocino county or farther north.
A plastic bag, big enough to get all your corn in.
A beach, or a cliff and a little ingenuity.

Take the corn, leave the husk on. Put it in a bag, put the whole thing in the ocean. Let it soak for a good long while, at least 20 minutes. Do this in such a way as to minimize the sand in the corn. (Don't just throw it into the surf.) While the corn is soaking, get a good fire going, let it go to coal, and put the coals under the grate. Throw the corn on top of the grate, and let it cook till it's done, turning occasionally. Pull off the grate, husk, and eat. In that order. Add lime to taste.

(Robert)