Summer is for grilling at my house. I love to create many variations of dishes on the grill. Just nothing like the taste of fresh vegies cooked out over a open bed of charcoal. Here is just one of my recipes for sweet corn on the cobb cooked with many of my fresh herbs grown in the herb garden. I grew this delish sweet corn also. This is a special blend called Ambroshia. We just love its sweet taste.
1In large pot add water enough to cover the amount of ears of corn you are cooking.
Let come to a boil and then add in the beer and corn on the cobb. The beer can be optional if you do not care for it but, this is the version I am using for my contest. Let boil in hot water and beer about 5 minutes. Cover and turn off.
2Prepare the girll with your charcoal, while waiting for them to ready prepare the corn
3Place each ear on a large piece of reynolds wrap.
Melt the butter then with a brush, brush over each ear all the way around.
4Now add the ingredients. Sprinkle salt and pepper to taste on the corn. Sprinkle garlic powder over each side of the corn enough to taste about 1 teaspoon per ear.
Now take about one teaspoon of the chipotle seasoning and go all around each side of the corn
5Sprinkle each ear with the chives and parsley.
Lay 2-sweet basil leaves on each ear of corn and the spirg of thyme across the top.
6Bring the foil up and turn down to pinch together at the top and then bring ends up and pinch together to seal in the juice as it cooks.
7When coals are ready place the corn on the grill and allow to grill about 25 to 30 minutes. Remove from the grill and be carefull when you open the foil so the steam will not burn you.
Remove the basil and thyme from the corn.
8Place the corn on the serving platter and drizzle with Buttermilk Ranch Dressing.
Ready to eat.
YOU MAY CHOOSE TO TAKE YOUR CORN BACK OUT TO THE GRILL AFTER REMOVING THE FOIL AND HERBS AND SEER ON BOTH SIDES FOR A FEW MINUTES. IT JUST GIVES IT AN ADDED FLAVOR THAT I LIKE BUT WILL BE A LITTLE LESS JUICY.