Welcome back to my food blog! I apologize for being MIA the past few months, but there was just so much going on in my life that this was put on the back burner temporarily. Thanks for sticking with me! In other news, I got a Nikon D3100 dSlr camera soon after my son was born last summer. I still didn't really know how to use it, other than Auto, so I have been attending workshops to learn my camera. Recently, I got a new lens for my first Mother's Day! I absolutely LOVE it; it's way better than the standard one my camera came with. Anyways, I hope you enjoy the improvement with the picture quality as much as I do.
Back to the food...
Corn on the cob is something I typically make at least 2-3 times per week in the summer time. I even freeze it on the cob for those middle-of-the-winter cravings. Everyone has their own way of grilling corn on the cob and I wanted to share my very easy and quick version. I've pre-boiled them, soaked them and this is by far the easiest and yields the best results.
Back to the food...
Corn on the cob is something I typically make at least 2-3 times per week in the summer time. I even freeze it on the cob for those middle-of-the-winter cravings. Everyone has their own way of grilling corn on the cob and I wanted to share my very easy and quick version. I've pre-boiled them, soaked them and this is by far the easiest and yields the best results.
Grilled Corn on the Cob
Adapted from: Kelly's Kitch original
Serves: 2-4
2-4 corn cobs, shucked
foil
Wrap the shucked corn, individually, in a piece of foil wrapping it like a burrito and sealing well. Simply grill on the top shelf (if you have one) or on medium heat for 8-10 minutes, flipping halfway. The corn will stay very hot if you keep it wrapped in the foil, so be sure to open it up about 5 minutes before you'd like to enjoy.
Also, we love buttered corn and growing up my mom would slather a ton of butter on a slice of bread and we could roll the corn cob on that to melt the butter. I highly suggest this!
Adapted from: Kelly's Kitch original
Serves: 2-4
2-4 corn cobs, shucked
foil
Wrap the shucked corn, individually, in a piece of foil wrapping it like a burrito and sealing well. Simply grill on the top shelf (if you have one) or on medium heat for 8-10 minutes, flipping halfway. The corn will stay very hot if you keep it wrapped in the foil, so be sure to open it up about 5 minutes before you'd like to enjoy.
Also, we love buttered corn and growing up my mom would slather a ton of butter on a slice of bread and we could roll the corn cob on that to melt the butter. I highly suggest this!
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