Feed freshly grilled corn to anyone who thinks meat is the only thing to bar-b-que! This grilled corn recipe is always a hit.
When fresh corn is in season, it's time to warm up the grill! Grilling vegetables is always delicious - especially when the produce is fresh - but why stop at the usual veggies like portabellas and zucchini? It's time to reach for the corn. Why not throw on some grilled tofu too?
One consideration to make with corn, however, is that it does take up room on the 'cue. If it's dinner for one or two, the entire main course may be grilled simultaneously, which makes serving a breeze. Simply throw on the tofu or veggie burger, side dishes (corn and other assorted vegetables, perhaps a baking potato) and if you are the adventurous type - dessert. Anyone who has been camping can probably fill you in on the making of banana boats!
The recipes:
- Grilled Corn
- Banana Boats (Campstyle Bananas)
Grilled Corn Recipe
Make as many as you can fit on the grill!
Three hours beforehand:
- Peel away the outer husks of the corn, but don't rip them off - leave them attached at the base of the corn husk.
- Then, gently scrape away as many of the silk strands sitting on the actual cob as you can. Don't worry if you don't get them all.
- Wrap the corn back up in the husks and tie with either string or wrap and aluminum foil, sealing both ends.
- Soak the corn husks in water for at least three hours – this will prevent them from burning.
- When that's done, preheat your grill to about 300-350 degrees.
- The corn goes on the grill as is – all wrapped up and soaking wet! Cook it for about 20 minutes.
- Remove with gloves or tongs.
Plain herbs add an unexpected twist to grilled corn. Add them into the husk before wrapping it up. Chives from the garden match well with fresh corn.
After the husks are cool enough to handle, peel away the husks a second time. Dip the ear in butter (if you like), then salt to taste. At the fall fair I attended last weekend, the corn stand had set out different spices to sprinkle on: I liked Tex-Mex the best, but please experiment!
Grilled corn is the most fun when the husks are left attached at the bottom and the corn is eaten leaning over the grass to avoid getting butter all down the front.
More Great Grilling Tips!
- “Baked” potatoes on the grill are great, but why not try it with sweet potatoes?
- Grilled onions lose their bite and become carmelized and sweet. Cut a red onion or sweet (Vidalia) onion in half and brush with your favourite marinade. Try Italian salad dressing, balsamic vinegar, or olive oil. Grill until it's done; when the layers start to peel away.
Not good enough? I know you're still thinking about those banana boats so here's how it goes:
Barbecued Banana Boats
- Cut a slit lengthwise down the middle of a medium-ripe banana
- if you're greedy, cut out a wedge-shaped piece so you can fit more booty in
- fill the cavity (or slit) with chocolate chips, vegetarian marshmallows, caramel, graham cracker crumbs, or whatever else floats your “boat”
- wrap in tinfoil and grill for about 5 minutes, or until the chocolate has melted. It will be very hot when you open it, so resist diving in as long as your willpower will let you! And beware...this one can get messy!
Need a main dish to go with dessert? Try Spicy Barbecued Tofu – it won't stink up the house!
