Off the Grill

Photo by Len Villano.

From Door County Living, Volume 10 Issue 2

I have to say I still find pleasure in gathering around the BBQ with a group of good friends on a warm summer evening. Instead of a bright red Kool-Aid mustache, I prefer pairing a local hoppy beer or chilled Sauvignon Blanc with my grilled delicacies.

At this time of year the garden is in full swing, so it’s time to reap in the bounty, adding a non-traditional twist to some favorite dishes from my youth.

Here is a quick and easy healthy recipe for grilled corn on the cob with chili cumin butter.

Grilled Corn on the Cob with Chili Cumin Butter

4 cobs of corn in the husk

1/2 cup butter (1 stick) – room temperature

2 teaspoons chili powder

1 teaspoon cumin

gallon of water – 3 tablespoons salt

juice of one lime

kitchen string – make sure it is wet or it will burn when placed on the grill

Photo by Len Villano.

To prepare the corn, soak cobs, husks and all, in salt water for approximately a half-hour. In the meantime mix the chili and cumin with butter either by hand or using a food processor. Peel back the husks but do not remove them. Rub each cob down with the flavored butter (you will have some butter left over). Wrap the corn back in the husk. If needed, use wet string to keep the husk in place. Place the corn cobs directly on the hot grill, turn every five minutes. The corn will steam in the husk; cook for approximately 20 minutes, peel, spritz with fresh lime juice and enjoy!

Grill Prep Tip

I learned a clever way to prep and clean your BBQ before you get started from a cooking show years ago. First off heat it up – whether charcoal or gas, get it hot. Cut a raw potato in half, rub the potato on the grill grate (use a fork in the potato so you do not burn your hand). The starch in the potato not only cleans the grate but also seasons it so food does not stick as easily. Continue with this method each time you grill – the results speak for themselves.