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.

Popular posts from this blog

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 for flavored tomatoes, frozen carrots instead of canned, green beans and corn undrained, peas omitted (gross, nasty little pods), one can tomato sauce, two low sodium chicken and two pollo de tomate bouillon cubes, six cups water.  Once onions were softened, carrots, juice of green beans and corn, sauce, bouillon cubes, water were added and allowed to simmer until carrots almost tender.  Green beans and corn tossed in, heat t

Way Too Rich, Extra Heavy Cheesecake

Pictures are deceptive. What this picture of this recipe does not show is how old and faded the print out paper is, how many stains are smudged across various spots, and the numerous notes written in the top right corner with the first one dating back to college days in 2001.  Yikes, twenty years ago makes this paper print out old, no wait, that makes me old.  Eek.   Sadly, my current living quarters do not allow for cooking of this cheesecake.  In fact the last time this recipe has been made have been close to six or seven years.  That is just too long.  Too long.  Luckily, we are spending Spring Break at family with a real oven.  A family who will help eat this oh so rich, very decadent, supremely yummy cheesecake. Modifications Made: There are four keys to a successful cheesecake. ONE: all ingredients must be room temperature.  If your house is ice chest cold, then warm the ingredients on the stovetop. TWO: do not over mix.  Excessive mixing creates air pockets resulting in split mi

The Great Freeze 2021 Vegetable Broth

Good grief, this cold snap.  Every year I wish and wish for cold weather so this table can eat soups without melting.  Well this year winter came and came with a vengeance.  Two days below freezing with no water, no power, no internet/cell service.  It's the dark ages.  If you need more info just search for Texas Grid Failure 2021 .  Yes, this tragic affair has its own wiki page.  Good grief. Did you know that if temperatures drop below freezing for too long, refrigerators will not keep your cold stuff from freezing?  Well, they don't.  And with 17℉ temps, this tables fridge contents froze.  What to do with a fridge full of frozen fresh veggies? Veggie stock. No recipe was used, it was just all the veggies in the fridge (white and yellow onions, garlic, jalapeno, green onions, three roma tomatoes, celery, two russet potatoes, seven carrots, and a red and green bell pepper) salt and pepper, and enough water to just touch the top layer of veggies.  I did not want the veggies floa