I know I’ve done grilled corn on the cob before – here – but this is a nice twist that I think I actually prefer. Try it and see if you don’t agree.
This method works IN THE OVEN (how cool is that?) or on the grill, and all you need is some foil, some butter, and some herbs. Here’s what I did:
•Four ears of corn, shucked
•1 stick butter, softened
•1/4 tsp chili powder
•1/4 tsp garlic powder
•1/4 tsp parsley
•Optional: I wanted a little sumpin’ sumpin’ more, so added a dash of Milwaukee Iron Seasoning from The Spice House (see Stuff I Like)
Place each ear of corn on a small sheet of foil, mix seasonings into the softened butter and spread on the corn.
Fold the foil over each ear to form a little packet.
We were having salmon with the corn, and I had initially planned on cooking dinner inside – so I was loving the fact that I could ‘grill’ – well, roast, really – my corn in the oven. As it happened, our weather has been so absolutely perfect that we chose to fire up the Weber and do both on that.
I’ve covered barbecued salmon before, and kept to my own sauce – you could use any brand you prefer – or make my sauce – OR – get on my Christmas gift list 😉
Since we were grilling outside, I decided to add some sliced fresh lemon – grilling turns it mellow and sweet – you can eat it all, including the rind – though I would recommend you do the slices right on the grill to get them well and truly caramelized. The last bits of corn bread left over from last week completed our feast.
I must say, Rich was quite pleased with himself – he had never grilled fish before – and even though he was coming down with a cold, he did a bang-up job with the corn and the salmon and the lemon.