Skip to main content

Roasted Corn Cob


If you read the internet, nothing says summer like grilled corn on the cob.  Where I'm from roasted corn is a year round thing starting with the rodeo in February, to the different monthly food festivals held during the months of April, June, and October, ending with fall sporting events.  Add in holidays, summer weekends, and any BBQ or picnic, fresh harvested corn on the cob roasted slowly in it's own husks and tightly wrapped in aluminum foil on the BBQ pit is most certainly not a summer food.

Depending upon where you grew up this "summer" favorite may or may be wrapped in foil. Foil doesn't really affect the flavor unless you are the few who prefer the charred treated on your corn like yours truly. Foil just makes for a less messy meal as roasted corn cobs are eaten straight from the cob while standing with butter dropping down your face, your arms, the husks onto your shoes and spicy seasoning stinging sunburnt and wind chapped lips.  Yum.

Grilled Corn on the Cob is a good starting point but with one crucial step missing. Corn cobs, husks and all, need to be soaked overnight for best results. Butter and seasoning before cooking is a personal preference. But don't skip the soaking!  It's the moisture that keeps the corn from drying out, the husks from burning, and creating the most tender kernels.

Scaled for Likability: Great
When grilling corn don't cheap out and only buy one cob per person.  The work is easy and the rewards are plentiful. If the grill is already going it is best to have extras as corn reheats great the next day or two and one cob simply won't be enough.

Grilled corn toppings are vast but must include butter. Other options are salt & pepper, chili powder & lime juice, lemon pepper & paprika, season all, and of Tony Chachere's. The sky's the limit.
Labels:

Popular posts from this blog

Papas a La Mexicana (Ranchera)

It  is a crying shame that there are six hens and not a egg in sight. What am I supposed to do with homemade ranchero sauce? Thankfully with a few quick searches of the internet a recipe from my hometown newspaper was discovered: Papas Ranchera . Not once in the thirty years I lived in my hometown did I ever eat at a local food joint serving papas rancheras. No time like the present to remedy this cultural dish. Because this recipe is hidden behind a paywall (grrr...) I have included it here for you: Servings: 4-6  Ingredients: 1 pound potatoes, diced 1/4 cup vegetable oil 1/2 large onion 1 1/2 medium tomatoes 3 jalapenos 1/8 teaspoon garlic powder 1/2 teaspoon salt 1/2 cup juice from canned tomatoes Instructions: Fry potatoes in vegetable oil until lightly browned (about 4-6 minutes).  Saute onions, tomatoes, jalapenos until soft.  Add garlic powder and salt. Add tomato juice until vegetables are covered (may need to add water).  Bring to a boil and then add po...
Read more

Better Than Campbell's Old Fashion Vegetable Soup

Went to the store with the hopes of gathering fresh produce for soup. With more than 45 people in line for two packages of any meat product and the produce section containing only avocado, orange, and most randomly, strawberries, I settled upon canned soup.  Well not canned soup since that section was still void of food, too.  Instead soup made from canned goods as the canned vegetable section had been mostly restocked. Soups like this 15 Minute Vegetable Soup  are ideal in dire food situations such as current times. Modifications Made: Plain petite diced tomatoes omitted, frozen carrots instead of canned, green beans and corn undrained, peas omitted (gross, nasty little pods), one cup celery, three cups diced potatoes, one can tomato sauce, two beef and two pollo de tomate bouillon cubes, six cups water.  Once onions were softened, carrots/celery/potatoes/juice of green beans and corn, sauce, bouillon cubes, water were added and allowed to simmer until carrots almos...
Read more

Cold Corn Bean Salsa

  Nothing says junk food like chips and salsa, chips and cheese dip, chips and guacamole. Over the years I have perfected my salsa. It's good on tacos, on nachos, on enchiladas, and of course on chips. Just because I have the best salsa doesn't mean I don't like to try new salsa's like this Best Black Bean and Corn Salsa. Modifications Made: Shoepeg corn was replaced with one can of standard yellow corn with no salt added.  Petite diced tomatoes were reduced by half.  Italian dressing was swapped for half teaspoon comino, half teaspoon of chili powder, and two tablespoon of fresh lime juice.  Salsa was made and let rest for two hours before eating. Scaled for Likability: Good Salsa this was not.  Good it was however.  It was too much for chips by themselves but was great served over a soft beef taco.  
Read more