Monday, September 14, 2009

Roasted Corn Off the Cob


This corn recipe is a wonderful accoutrement to any grilled meal.  Take a couple of fresh whole corn-on-the-cobs, and shuck them.  Grill the corn over high heat for about 10 minutes, turning it every couple of minutes.  Try to get an even distribution of browned kernels on all sides of the corn.

When the corn is done (don't over-cook it), cut the kernels from the corn.  Also chop some red onion, and red bell pepper.  Sweat the onion and bell pepper in a pat of butter with a little olive oil, plus a pinch of sea salt.  Once the onions start to become translucent, add the corn.  Saute the mix for about 5 minutes, stirring frequently.

This would taste good with fish, steak, chicken, pork, or anything grilled.

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