Wednesday, August 29, 2012

"Corn this Way"

One of the biggest pleasures of summer is sweet and delicious corn on the cob! If you are taking the time to grill or barbecue, why not try "Smoked and Roasted Corn?" It is so easy and a nice spin on traditional corn on the cob! Perfect served with Tom's Tri-Tip with Lemon-Thyme Vinaigrette or Memphis-Style Spareribs!

Smoked and Roasted Corn

Serves 4


4 ears of corn
Small handful of wood chips (mesquite, hickory, or whatever you like)


Soak the wood chips in enough cold water to cover for at least an hour before grilling.

Remove the silks, but not the husks, from the ears of corn.

Replace the husks around the corn. Take a thin strip of husk and tie the ends closed.

Soak the ears of corn in water for a few minutes before grilling.

Prepare a charcoal grill to medium, medium-hot. When ready, add the wood chips to the coals and lay the ears of corn on a rack over the coals. Cover and cook them, for about 30 minutes, turning them occasionally.

To serve, just peel back the husks and revel in it's sweet smokiness!

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