July 12, 2011

Grilled Corn on the Cob

First, let me just say that this was WAY too much food for 2 people.

Second, when you decide to make 6 ears of corn for 2 people, be ready for a lengthy dinner with a lot of chewing.

Third, bring toothpicks. Corn on the cob is a commitment. Once you take that first bite, there's no turning back. You will need to remove kernels from between your teeth. It will be awkward.

Clean your corn. Try your best to get all the silk strings out. It will help lessen the aforementioned awkwardness.

Brush it lightly with butter, just enough so the seasonings will stick but it won't stick to the grill.

Give it to your husband/boyfriend/neighbor to grill. It's too hot to stand over a hot grill in 95+ degree weather. Let him do it.

Good thing we have a huge grill! I really prepped enough food for 4, possibly 6, people.

It was quite a feast. We ate all the corn, but not much else. I saved the grilled zucchini to make sandwiches for lunches. I'm wishing I had kept 2 ears of corn for tonight!

Grilled Corn on the Cob
Serves 2-6

6 ears of corn, shucked
2 tsp melted butter or olive oil
Cajun Seasoning Mix (see recipe below)

Brush cobs with melted butter or olive oil. Sprinkle with Cajun Seasoning Mix. Grill on medium to medium high heat for about 12 minutes, rotating so that all sides cook evenly. The kernels will enlarge slightly and deepen in color when the corn is done.

Cajun Seasoning Mix
1 tsp oregano
1 tsp paprika
3/4 tsp garlic powder
3/4 tsp onion powder
1/2 tsp salt
1/4 tsp dried thyme
1/4 tsp pepper
1/8 tsp ground red pepper

Mix ingredients and then crush to a powder with a mortar and pestle. Mixture can be stored in an airtight container for several months.

Note: This mixture has a kick to it. I usually have enough to coat 12-18 ears of corn before making another batch of mix. If you like things extra spicy, you may use it faster.


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