5-6 ears of corn, shucked
1 tablespoon olive oil
Kosher salt and freshly ground black pepper
1/2 cup sour cream
2 tablespoons freshly squeezed lemon juice
1 tablespoon chopped parsley or cilantro
To a clean cooler, fill with corn and cover the corn with hot boiling water. Cover the cooler with lid and steam the corn until kernels are tender, about 10 minutes.
Preheat a grill over medium-high heat; brush with oil. Grill the corn, turning frequently, until corn is golden brown. Season to taste with salt and pepper.
In a small bowl, combine the sour cream, lemon juice, and parsley. Transfer the grilled corn to a platter. Drizzle the sour cream dressing on the corn and serve.
Cook with soul. Eat with pleasure!