Tuesday, April 15, 2008

Grilled Corn on the Cob

Summer fruits and veggies are already filling the shelves at local markets - one of the many advantages of living here in sunny Southern California.  We fired up the barbecue the other night for the first time this year and enjoyed grilled corn on the cob.

This is my favorite way to prepare corn on the cob.  It's easy and delicious.

Shuck and clean your corn.  For every cob of corn you have, tear off a square(ish) piece of tin foil.  Spread a thin layer of Earth Balance (or whatever your favorite vegan buttery spread is) on the foil.  Sprinkle your seasoning directly onto the tin foil.  Use whatever blows your bubble - salt, pepper, garlic powder, curry, nutmeg, chili powder - and lay any fresh herbs you may want to use on the foil as well.  Season the tin foil just a bit heavier than you would directly season your food.  Next, lay your corn cob in the center, on top of it all.

Now wrap the tin foil and all your delicious seasonings around each cob, twisting and folding the ends closed.

Place them on your hot grill or barbecue and let 'em go.  As they cook, the sugars in the corn begin to caramelize creating a lovely color, texture, and flavor.  Depending on the heat of your fire, they should take anywhere from 15-25 minutes to cook.  I'm told you can also bake them in the oven for about 30 minutes if you don't have a barbecue, but I've never tried it myself.

They come off the grill very hot, pre-seasoned and ready to eat.  Yum!

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