Easy Grilled Corn on the Cob Recipe

This simple yet delicious Grilled Corn on the Cob Recipe will become a family favorite that you’ll turn to all summer long! 

 Grilled corn on the cob

It’s not quite officially summer just yet but the grill is already in full summertime swing at our house! One of our all time favorites is grilled corn on the cob! My sweet husband, My Yanni, is our official grillmaster and he’s always trying different techniques for grilled corn on the cob. He’s tried husks on, husks off, he’s tried soaking the husks, taking the silks out, you name he’s tried it! And through all of his trails and tribulations he’s come up with this grilled corn on the cob recipe. It has become his go-to for the best, most delicious corn on the cob every time. Sweet and juicy kernels that pop when you sink your teeth into them with a slightly caramelized smoky taste is what you’ll get with this grilled corn on the cob. 

Wanna see how easy it is? 

Grilled corn on the cob recipe from Wenderly.com

Just cut the tip and stalk ends off and peel off the loosest husks, leaving the moist inner sections of the husk attached.

Put the corn on the cob on the top rack of a medium-high heated grill and cook for about 20 minutes giving a quarter turn every 5 minutes. 

Grilled corn on the cob from Wenderly.com

When the husks begin to blister remove them from grill and let them rest for 5-10 minutes.

Grilled corn on the cob from Wenderly.com

Carefully remove husks and silks and smear each ear of corn with a teaspoon of mayonnaise, paprika and salt & pepper. Place the corn back onto a medium-high heat grill turning every few minutes until grill marks appears on all sides. 

Grilled corn on the cob from Wenderly.com

And now you know how to make the most divine grilled corn on the cob every single time!

Happy Grilling!

Wenderly

 

  

Grilled Corn on the Cob Recipe
 
Prep time
Cook time
Total time
 
Grilled Corn on the Cob is an easy summertime favorite.
Author:
Serves: 8
Ingredients
  • 8 ears of corn with husk in tact
  • ¼ cup mayonnaise
  • 1 tablespoon paprika
  • salt and pepper to taste
Instructions
  1. Cut the stalk-end of corn leaving about 1" of the stalk and cut the tip off other end.
  2. Peel off the loosest and most frayed husks leaving the clean, moist inner sections of the husk.
  3. Place the corn on the cob on the top rack of a medium-high heated grill and cook for about 20 minutes giving it a quarter turn about every 5 minutes. When the husks begin to burn an blister, take off heat and let stand for 5-10 min.
  4. Carefully remove the entire husk and silks.
  5. Smear the kernels of each cob with about a teaspoon of mayonnaise until all sides are covered.
  6. Sprinkle evenly paprika, salt and pepper on each cob.
  7. Place corn cob back onto the medium-high heat grill turning until grill marks appear on all sides.

 

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Easter Round Up!

Easter-round-up-lead

Easter is but a hop, skip and a jump away! And I have rounded up four fun and easy peasy Easter ideas for you to enjoy! 

First up is the traditional Greek Easter bread! otherwise known as Tsoureki. 

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Isn’t it just beautiful? It’s a treasured family tradition at our house.

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We all look forward to the delicious, semisweet bread at our Easter table. Yaya always uses the Tsoureki as a lovely centerpiece for all to admire throughout the meal and I must admit that we all can’t wait for the glorious waft of coffee brewing from the kitchen because we know that the Easter bread will finally be sliced. Hop on over to check out the Easter bread recipe. 

If you want to dabble in some crafty sweet confections give the Adorable Edible Easter Egg Tree a whirl!

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All you need are some pretty pastel candy melts, plastic egg candy molds and ribbon!

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Click on over for the scoops on the Edible Egg Tree! 

Now I don’t know about you, but I just can’t resist the Sweet & Sparkling Sugar Covered Easter Eggs with Fondant. 

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fondant-shapes-for-sugared-eggs

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They simply melt my heart! Why should cakes & cookies get to have all the fun? They are a crowd pleaser for sure! Check out all the sweet details here.

And last but certainly not least. My grandmother’s tangy, salty and slightly sweet Roquefort Cheese Dip. 

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This dip is simply swoon worthy.

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A creamy, dreamy dip that will adorn any spring vegetable with grandeur!  Here is the Roquefort Cheese Dip recipe.

Wishing you all a most blessed and beautiful Easter spent with those you love and cherish.

Wenderly 

Posted in Appetizers, Desserts, Food, Greek, Recipes | Tagged , , , , , , , , | Leave a comment

Peppermint Patty Recipe

This peppermint patty recipe is perfect for any sweet tooth.

March.

To me the month of March means biting cold blustery days filled with blue skies, fast moving clouds and bursts of bright sunshine poking through.

It’s a month of transition.

Winter is loosing its icy hold as spring ever so slowly begins to unfurl tender green leaves pushing through the semi-frozen earth.   

If I had to pick a flavor combination to express March it would be a cool refreshing minty bite surrounded by smooth, rich chocolate. 

In other words, a peppermint pattie.

3-peppermint-o'patties-no-center-showing

Or actually, a “Peppermint O’Pattie”. They’re fun & easy and even better with a shamrock green center. Let me show you how easy this Peppermint Patty recipe is! 

choc-chips-in-antique-double-boilerpeppermint-o'patties-fillingantique-double-boiler-forks-circle-cutterpeppermint-o'patties-dipping-in-chocolate

 Cool and refreshing, melt in your mouth, chocolatey goodness that just scream Happy St. Patrick’s Day! 

*insert bagpipes playing over a gloomy marsh* 

stack-of-peppermint-o'patties-with-bite

Enjoy a bite with a cup of steamy coffee (with a splash of Bailey’s cream maybe?) And cheers to the cold blustery winds of March bringing plenty of warm golden sun-filled days.

xoxo,

O’Wenderly

Here’s the recipe!

Peppermint Patty Recipe
 
A cool refreshing minty bite surrounded by melt in your mouth semisweet chocolate.
Author:
Ingredients
  • 2 Tablespoons water
  • 1 Tablespoon light corn syrup
  • 1½ teaspoons fresh lemon juice
  • 1 teaspoon peppermint extract
  • 1 pound box confectioner's sugar
  • 1 Tablespoon shortening
  • 1 bag semisweet chocolate chips
  • 2-3 drops of green food coloring
Instructions
  1. Place water, corn syrup, fresh lemon juice, and peppermint extract in the bowl and mix with an electric mixer. Sift confectioner's sugar into a separate bowl. With the mixer turned on low, slowly pour half of the sifted confectioner's sugar into the bowl and mix until incorporated. Then add the shortening and mix on medium speed while adding the remaining confectioner's sugar. Squeeze in 2-3 drops of green food coloring and mix until the color green desired. If the filling seems too dry and crumbly, add some water, ½ teaspoon at a time until it is smooth (not wet).
  2. Scrape sides of bowl and gather the filling with your hands, and form it into a ball. Place the ball on a piece of parchment paper that's on a metal cookie sheet and then place another piece of parchment paper on top and press down with the bottom of a glass pie plate. Apply even pressure while gently pushing from side to side until the ball makes a circle about ¼ inch thick.
  3. Put the cookie sheet with the filling covered with parchment paper into the freezer for 15 minutes (or overnight) until firm.
  4. Take cookie sheet out from freezer, remove top sheet of parchment paper and cut out circles with a 1-1/4 metal cutter. Continue gathering the scraps and rolling into a ball, covering with parchment paper and flattening with pie plate until all the filling has been used. Freeze the circles for 10-15 more minutes.
  5. While the circles are setting up in the freezer, melt the semisweet chocolate chips over a double boiler. Once melted, place one circle at a time on a fork and coat with the melted chocolate. Tap the fork gently on the side of the pan until excess chocolate drips off and use a second fork to scrape the circle onto parchment paper to dry. Repeat until all of the circles have been covered in chocolate.
  6. Place the chocolate covered patties into the fridge to set up for (at the very least), an hour but overnight is best. Patties will store in an airtight container for up to a month in the fridge.
Notes
These make darling little gifts for any occasion. Place them in decorative boxes or bags embellished with bows and tags tied on with storage directions.

 

 

Posted in Desserts, Food, Recipes | Tagged , , , , | 4 Comments
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