Happy 4th of July folks!
Been a busy full week up here in the hinterlands, lots of indoor and out door projects to do. I am just now getting to the Grilled Corn post. This is a real easy thing to do, and it only takes a few minutes to setup and a few more to cook. I like corn on the cob any time of the year but summer and the 4th of July seem to make it better. There are a number of ways to do this and I could spend a couple of pages talking about the different ways we have done these up here, but time is short and there are fireworks to place and set off, so this is a quick and dirty post.
You need CORN either in the husk or out what ever you can find at the local food distributor or as we do it head to the next hamlet and go to Thompson Family Farms to buy it fresh picked. You may need aluminum foil, depending on if your going to grill it in the husk or not. and you’ll need salt pepper and what ever other spices you want to use.
So here’s the list
Grilled corn for the 4th of July-MFM
- 6+ ears of corn the amount depends on how may folks your feeding.
- aluminum foil if your not leaving it in the husk
- 1/2 Tbsp of salted Butter per ear of corn
- Salt and Pepper to taste
- 1 tsp of any other spice you feel the need to have.
- If your corn is in the husk and you are going to grill it in the husk peal back the husk and clean the silks off the corn then pull the husk back in place. If your not going to keep the husk on pull it off and clean the silks and set the corn to the side. Once all ears are shucked wash the ears and pat dry with a paper towel. Allow the butter to soften and take each ear and “butter” it then apply salt, pepper and spices (garlic powder or cloves, onion powder, season salt, lemon pepper, chilli powder or any other hot peppers.) If you are cooking in the husk fold it back over the corn and tie in place with kitchen twine, if you are using foil wrap each ear tightly.
- Fire up the grill and cook each ear for around 10 to 15 minutes turning frequently so that all sides are touched by grill heat. When you remove the ears the kernels should have a toasty brown color in parts of it.
This is a great dish. and we have done almost every “flavor” we can think of….Parmesan cheese was way tasty. I do not have a preference as to in the husk or just in foil, it depends on how I feel that day and how much time we have.
Have a safe 4th and count your fingers after each firework you set off….if one is missing you did it wrong 🙂
Take care, see you Monday
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