Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Easy Grilled Corn
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- #55830
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
12 ears fresh-picked corn on the cob
butter
salt
black pepper
directions
Pre-heat your grill on high for ten minutes (mine hits close to 500 F).
Place the unshucked ears of corn directly on the grill and close the lid. After eight minutes, use tongs to rotate each ear 180 degrees (charred side now facing up) and close the lid. DON'T FIDDLE WITH IT.
After cooking for eight more minutes (sixteen minutes total cooking time) shuck the corn while wearing heavy leather work gloves - the cobs are hot! I do it on the deck as it's a little messy - the husks will be somewhat charred and if you're lucky you'll have a little caramelization on some of the cobs. The husks go into a plastic bag and then to my composter.
Serve immediately with butter, salt, and pepper. Leftovers can be brushed with your favorite BBQ sauce and reheated on the grill.
*** For the faint of heart, you can soak the ears of corn in water for half an hour prior to grilling, but straight onto the grill works just as well in my opinion - and it's faster! ***
added by
kevina
nutrition data
Nutritional data has not been calculated yet.
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