This recipe is so simple and so tasty, I’m excited to finally be sharing it with you. We’ve had a tradition all summer long… One evening a week we have dinner outside on the patio and it always includes grilled fish, a grilled vegetable and this grilled corn. Better late than never, right? Ok, now I have to come clean… This isn't really a recipe, but more of a loose guide. You know, “a little of this & a little of that” type of recipe. The best part you ask? It’s totally customizable. At our house, we like almost everything spicy and garlicky, so I used garlic powder and red pepper flakes. If you’re not a fan of heat, you could just leave the red pepper off or use just a pinch. If you don’t like garlic, you could use any dried spice or spice blend you like, such as Trader Joe’s 21 Seasoning Salute or lemon pepper. Sprinkle the corn evenly with a light dusting of each of the spices. If you have access to smoked salt, I highly recommend it, but plain salt would work well. (Don’t be surprised if you find some smoked salt in the Trader Joe’s giveaway I’ll be hosting when I reach 100 google reader subscribers! We’re at 95 now.) Wondering what to do with leftovers? I’ve got a recipe or two in the works. Does Spaghetti Squash Enchilada Casserole with Spicy Jalapeno Chicken Sausage sound good (sneak peek at the end of this post)? Stay tuned!
What You Need:
4 ears corn, husks and silk removed
Garlic powder
Red pepper flakes
Smoked salt
Freshly cracked black pepper
Cooking spray or 2 tsp oil of your choice (I like garlic oil)
Foil
What To Do:
Heat your outdoor grill.
Cut four pieces of foil that will be large enough to wrap your ears of corn in. Place corn in the center of the foil and spray evenly with cooking spray or rub each ear of corn with a half tsp oil.
Sprinkle each ear of corn evenly with garlic powder, red pepper flakes, smoked salt and freshly cracked black pepper (or whichever spices you’re using).
Wrap ears of seasoned corn with foil, making sure it’s tightly sealed like so.
Place corn on grill and cook for 12 - 14 minutes rotating them every couple minutes.
Serve immediately.
Serves 4
Bon Appétit!
Mary
Does this look good ? Check back next week for the recipe.
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| Spaghetti Squash Enchilada Casserole with Spicy Jalapeno Chicken Sausage |
6 comments:
Your corn is making my mouth water. I make something similar but with cayenne pepper. So very delicious!
@ The Slow Roasted Italian: I'm a huge cayenne fan. Need to throw some into the mix next time for an extra spicy treat.
Beautiful corn pics!
You're right, taking your time and taking the pics even tho you got a little hot outside was worth it. Gorgeous! The fact that TS liked them...VERY high praise! And well-deserved! :)
@ Averie: Thank you :)
That corn looks fantastic! Bookmarked. The casserole looks mighty tasty too.
@ Pam: Thanks! ...and it's SO easy. love this 'recipe' ;)
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