words by CASSIE LIVINGSTON
styled by TAYLOR BENNETT
photograph by KELLY MOORE CLARK
Some of my favorite memories revolve around sweet corn. During those precious few days when the corn was at peak harvesting season, our family would gather beneath the carport at my Aunt Becky and Uncle David Rawls’ house and process each ear with care and laughter. Whether you like it on the cob or cut, this Southern staple is a favorite. Here’s a simple way to prepare these sweet kernels: Preheat grill to high and heat for around 10 minutes. Add shucked corn and turn often. Grill until the corn is well charred. Add butter and season with salt. Enjoy!