Finally I have come around to realize that is crazy to run the oven or stove top indoors when temperatures rise above 85 and the humidity is so thick you can barely lift your arm. Grill it or go out instantly become the only options.
A classic grilled chicken breast never goes out of style.
A fresh grilled corn, tomato, feta and parsley salad along side always makes a nice accessory.
The nice thing about a meal like this, the chicken can be eaten hot, warm or even cold.
If you already are grilling the chicken – make the effort to grill the corn too. Just shuck it and throw it on. Nothing fancy – keep an eye and turn when it’s charred a bit.
Typically I usually take the time to peel back the green leaves, carefully remove the silk, smooth back the green leaves and soak the corn in water for at least 20 minutes, then throw them on the hot grill to steam in their water-soaked jackets. This method is good too but requires more prep and doesn’t allow for the actually charring of the corn.
Pick your corn grilling method according to your time and patience!