Spicy Grilled Corn

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

Print this recipe!

Bon Appétit!

Mary

Does this look good ?  Check back next week for the recipe.

Spaghetti Squash Enchilada Casserole with Spicy Jalapeno Chicken Sausage

Sweet & Spicy Grilled Chicken with Black Rasberry Marinade

This super simple marinade comes together in a jiffy. Just what you wanted to hear right? I had a package of chicken tenders begging to be the star of a romaine salad for lunch today, so I quickly scanned the fridge for something to marinate them in. I’ve been on a sweet and spicy kick lately and knew I wanted to keep this recipe along those same lines. I had bought a jar of black raspberry jam that had just a bit left in the bottom and decided a fruity and spicy marinade was in order. If you can’t find black raspberry jam, feel free to substitute whatever kind you have.

What You Need:

1 – 1.3 lbs chicken tenders
¼ cup black raspberry jam
1 Tbs white wine vinegar
1 Tbs extra virgin olive oil
4 small cloves garlic
1 Tbs red pepper flakes (to taste)
1/8 tsp salt (2 pinches or to taste)
1/4 tsp freshly cracked black pepper (or to taste)



What To Do:

Combine all ingredients except chicken in a small food processor.

Process until smooth.

In a large Ziploc bag, combine the marinade and chicken. Marinate in the refrigerator from two hours to overnight.

Grill on an outdoor grill over medium low heat until no longer pink, about 6-8 minutes. Serve over a fresh garden salad.

Serves 4



Bon Appétit!
Mary