originally uploaded by out_of_the_box.
I'm sure everyone is off at the beach or the lake, having a picnic or getting settled in for a fireworks display. Here at the Huntington house, I'm getting ready for a little Independence Day barbecue. I've got my corn all prepped- pulled the husks down and removed all the silks before tying it back up with some hemp twine. These will soak in some water for 10 minutes before I brush them inside with a chili-rub. Then they'll sit on grill while our turkey and hamburger sliders cook. Sound good? Give it a try! Here's the recipe for the chili-rub:
(for 4 ears of corn)
1 teaspoon melted butter
1 Tablespoon olive oil
1 Tablespoon chili powder
1/4 teaspoon salt
Combine all ingredients and brush on the corn kernels after allowing the cobs to soak in some water. Pull the husks back up and tie to secure. Place corn on the grill and cook until tender, 15-17 minutes. (if they seem to be cooking too slow, I often make a big pouch out of aluminum foil to wrap up all the ears of corn together - since the husks still have some moisture in them, this creates something like a steaming tent and tends to speed the process along)
1 comment:
Wow, this was tasty! I was afraid the chilli powder might add too much 'spicy' to the corn, but it gave the ears a nice flavor, that wasn't overwhelming at all. Even my toddler liked it! Of course, mine didn't look as pretty as your picture, but the flavor was outstanding! Thanks for this great yet simple idea!
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