BBQ – and Nesting – Season
Posted By Cori on June 5, 2009
The other night Garret and I set out to barbecue some chicken. Since we had just received our Winder Farms order and, in it, some corn-on-the-cob, we decided to barbecue that too. I must admit that I would have a hard time eating corn-on-the-cob any other way! This time we tried something a little different; but I’ll get to that.
So Garret went out to light up the grill and this is what he found…
Not entirely appetizing! And it took him a good half-hour just to clean up this little mess. I cannot imagine what would be so enticing about a dark barbecue grill! And even more, we grill several times a week, so this took shape in about two days. Amazing…
Then we got to the corn. Oh my!
There are, technically, three ways to grill corn-on-the-cob.
1. Leaving the husks attached, remove the silk. Then replace the husk and secure with kitchen twine. Some people butter it before replacing the husks; others don’t.
2. Husk the corn and remove the silk; then butter (if desired), spice, and wrap in aluminum foil.
3. Lay those little babies straight on the grill – yah!
I’m all about simplicity and I love things a bit rustic (suddenly I’m thinking of my Husband…)
Yes, so, anyway…
We take the easy approach: husk the ears and lay them straight on the grill. However you do it, it’s important to turn the ears often. They take about 30 minutes, although we have found that without the husks or foil they take a bit less. The kernels may shrivel a bit as you get to the end of cooking, but don’t panic – they are SO tender!
We use chicken tenders now because breasts are just too much meat for us. And the tenders grill so fast and, well, tender. They’re the perfect size for little kids, too. Muy delicioso! This time, I marinated the tenders in Kraft Sun-Dried Tomato dressing – which is awesome. Kraft Dressings are an easy, delicious and quick ingredient to have on hand for almost anything and the ‘lite’ versions are usually just as good as the regular. I love to make my own marinades and sauces, but some nights I just need quick and simple. Love Kraft for that.
Now for the night’s experiment. Once everything was grilled to perfection, Garret and I lightly buttered our ears of corn. Then we added a few squirts of fresh lime juice and dashes of chili powder. Holy smokes! So incredibly good! You must try this and let me know what you think.
I, personally, will never be the same.
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