GRILLED CORN

 

corn right off the grill

This post is inspired by the fair season. My husband and I love fairs. We travel near and far to experience the animals, crafts, exhibits contests, entertainment, and the food. We never ever skip on the grilled corn. In fact it is usually the first food we eat when we arrive. Toppings allow us to dress it up according to our cravings. Think melted butter, mayo, chili sauces, and a variety of salts, pepper, and Parmesan cheese – YUM!

You don’t need to be a fair attendee to experience the deliciousness of this summer veggie. The preparation is quick and easy.

Corn being grilled LA County Fair

INGREDIENTS

• Fresh Corn
• A variety of toppings: Melted Butter, Mayonnaise, Grated Parmesan Cheese, Cotija Cheese, Tapatio Sauce, Siracha, Garlic Salt, Kosher Salt, Pepper, Lawry’s Seasoning Salt, crushed hot or regular Cheetos, crushed Fritos.

PREPARATION

1. Heat up grill.
2. Put husk covered corn on the grill and cook for 20 minutes rotating the corn to get the husks dark on all sides.
3. Wearing gloves pull husks down or off the corn removing the silk threads as you go.
4. Put the corn back on the grill to give the kernels a bit of char.
5. Remove and top to your liking.

My perfectly topped grilled corn

Mine was dipped in butter, then drizzled with may and Siracha. Last a sprinkle of kosher salt and pepper.