This weekend sort of… got away from me. It happens sometimes, especially when there are three Mets games in 24 hours, grocery shopping to do, burgers to barbecue, laundry to wash, etc.

Sandwich of the Week will come tomorrow. I ate a sandwich, I just didn’t write about it yet. My bad.

But hey, here’s a fun fact: In cookbooks and all over the Internet, people will have you believe you need to do all sorts of fancy things before you cook corn-on-the-cob on a barbecue. They’ll say you need to soak it first, or pull the husk off and wrap it in foil, or use some sort of special corn-holding device, or peel back the husk and spread some olive oil on the kernels then replace the husk. Variations on those themes, mostly.

Turns out it’s nonsense. Leave the husk on and throw it right on the grill. The husk will burn and blacken, but no worries. After about seven minutes, rotate it and cook it on the other side for another seven minutes. Take it off the grill and let it cool for a couple of minutes. Now the husk and silk pulls off really easily, and under it you find piping hot, delicious, smoky corn.

This might not be news to you, but in my house growing we always boiled corn-on-the-cob, even if someone was grilling the main course. But if you don’t have a dishwasher — as I don’t — you become pretty conscious of ways to conserve dishes, and this is a solid one.

I suppose it helps to start with delicious corn. Apparently corn is in season in Florida.

Also, the Mets finally won. So that’s pretty sweet too.