Grilling Good Eats
by Mike Thayer
If you aren't really a big fan of veggies now, you will be once you start grilling them! Adding veggies to your grilling menu really opens up a whole new world of flavors to your grilled fare. Just about any vegetable can be done on a grill, simply dressed in olive oil, salt and pepper. Serving on a skewer makes for a nice presentation. And make no mistake, veggies taking on that hint of smokiness is WAY better than that stove-top boiled variety of green beans your mom might have made.....
Corn on the Cob
When it comes to doing veggies on the grill, corn is king in my book. I'm from Iowa, the Tall Corn state, so I'm a bit biased of course, but to me it's tough to beat a bite into some slightly caramelized, farm fresh corn on the cob prepared over hot coals, simply seasoned with salt, pepper and a kiss of garlic butter. It's another dose of YUM! If you can find a variety called, "Honey & Cream" at the Farmer's Market, GET SOME! TIP: When it comes to corn on the cob, fresh is key! Prepare your corn on the cob the same day you buy it if possible. The longer you let the corn sit in your fridge, the more those natural sugars of the corn turn to starch, which means, not nearly as good a bite! Three days in the fridge and your corn turns into - eh.....
- Six ears of corn, husk and silk removed
- 2 Tablespoons white sugar
- 6 Tablespoons butter
- 1 Tablespoon garlic powder
- Salt and pepper to taste
The key to great grilled corn on the cob, is par-boiling it before putting it on the grill. Par-boiling ensures the ears will cook evenly, the last thing you want are over-done AND under-done spots on an ear of corn! Fill up a large pot about 3/4 full of water and bring to a boil. Add the sugar and a pinch of salt. Stir to dissolve the sugar. Add the corn, cover, turn off the heat and let those ears cook for about 5-7 minutes. While that corn is cooking, In a small grill-safe bowl, melt that butter, add the garlic powder, stir to incorporate over in-direct heat. Remove the corn from the pot, pat the ears dry and place them on the grill over direct heat, brushing them with the garlic butter and hitting them with salt and pepper. Rotate, brush and dash until desired level of caramelization is achieved. Corn on the Cob is kind of like hot dogs, some people like just a few grill marks, some people like a little char.