Categories
Eat Sides

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

 

  

[b]Grilled Corn on the Cob Recipe [/b]
 
Author: Wendy Hondroulis | Wenderly
Prep time:
Cook time:
Total time:
Serves: 8
[i]Grilled Corn on the Cob is an easy summertime favorite.[/i]
Ingredients
  • 8 ears of corn with husk in tact
  • 1/4 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.
 

 

Categories
Eat Main Courses

Fresh Corn and Cucumber Salad on a Hot Summer’s Day

You are just a few fresh vegetables, a cutting board, and knife away from your next scrumptious summer salad. I made the most delightful salad the other day and I just can’t seem to get enough of it. I’ve been consumed with eating fresh corn and cucumber salad lately. If you are like me and you happen to have a little vegetable garden growing in your backyard, then you are probably enjoying a plethora of crunchy little cucumbers about now.

We are gathering about 3-4 cucumbers a day and I can tell by all of the darling little yellow blossoms smattering about, that we will be enjoying bushels more as summer marches on.

A few days ago, as the clock wearily stretched its hands to touch high noon, I stood in front of the fridge gazing upon its contents as I relished in the cold air spilling out onto my body. I was hungry for something cool and crisp, yet savory and satisfying. The stifling hot summer days are a reminder to fuel my body with the gardens’ fresh bounty that leaves me feeling energized and satisfied rather than heavy and sluggish.

My eyes spied the romaine lettuce and I knew a salad was exactly what I needed to escape the blistering heat.

So I grabbed the head of lettuce…

along with a cutting board and a knife…

And I began to slice the cool, crisp lettuce into thin ribbons of celadon green. A calm washed over me as I became aware of the sound of the sharp steel knife cutting through the ridged leaves.

I cleared the cutting board of the ribbons of lettuce and sprinkled them into my beloved grandmother’s white ceramic bowl. A smile spread across my lips as I imagined how many times she prepared her salads while the bowl had residence in her kitchen.

I rinsed a few freshly picked cucumbers under ice cold water and then cut them into thin slices. Before pouring the cucumbers onto the ribbons of lettuce, the sweet, fresh cucumber smell wafted up into my nostrils. For a fleeting moment I considered rubbing the slices onto my neck and wrists as perfume.

I could smell that phenomenal scent all day long.

We had leftover corn on the cob from our supper the night before beckoning to be enjoyed for one meal more.

So I placed an ear on the cutting board and ran my knife tenderly along the cob to release the sweet, juicy kernels.

I used my fingers to gently pop them apart from their tightly snuggled rows as they tumbled into my grandmother’s bowl.

I took a step back to admire the colors and textures that were to become my midday meal. As I turned to the faucet to wash the starchy corn juices that were still clinging to my fingers, I noticed the fresh basil that I have resting in a glass vase beside the sink. I plucked off a couple of emerald green leaves, rolled them up, and ran my knife through the tube, releasing the most intoxicating fragrance.

I stood there, eyes closed, knife in hand, letting the sweet, spicy, aroma intoxicate my senses until I felt almost dizzy.

I then became aware of the ticking of the clock on the wall that pierced the hot silence in a steady tempo. I awakened from my trance and carried on.

It was time for the finishing touches to adorn my fresh summer salad.

First, the simple dressing. I instinctively reached for the olive oil, balsamic vinegar and a Ball glass jar. I poured some gorgeous golden olive oil into the jar…

And then added some rich, smooth, balsamic vinegar.

Sprinkled in a few pinches of coarse salt and freshly ground black pepper…

Then twisted on the metal lid… and shook…

Until the few simple, luscious ingredients emulsified and then, became one.

I twisted the lid counterclockwise and poured the tangy, vibrant dressing onto the fresh salad waiting patiently in my grandmother’s bowl.

Slowly I tossed the vegetables with my favorite bamboo salad spoons.

I gathered the salad up and let it tumble into a bowl.

I admired the colors and textures. I breathed in the fabulous flavors. I pinched a sampling of salad between my fore finger and thumb and dropped it into my mouth.

I decided that a smattering of salty, tomato & basil crumbled feta would be the perfect finishing touch.

Perfection.

My smoldering hot summer day found delicious relief with a simple summer salad that made me swoon.

Wishing you a forkful of summertime goodness.

~Wenderly

Here’s the recipe:

Fresh Corn & Cucumber Salad

(serves 2)

Here’s what you’ll need :

1 head romaine lettuce
1-2 small cucumbers – thinly sliced
1 ear of corn
1/4 cup tomato basil feta – crumbled
4 leaves basil- cut into ribbons

For the dressing:

1/2 cup extra virgin olive oil
1/4 cup balsamic vinegar
2 generous pinches coarse salt
2 generous pinches freshly ground black pepper

Here’s what you’ll do:

Cut romaine lettuce into thin ribbons. Slice cucumbers into thin rounds. Cut corn from cob. Roll basil leaves into a tube and cut into thin ribbons. Place all ingredients into a bowl and toss.

For the dressing:
Pour olive oil & balsamic vinegar into a Ball glass jar (or other container) add salt & pepper and vigorously shake until emulsified. Pour onto salad. Toss again until salad is coated.

Sprinkle on feta.

Enjoy!