Here in Indiana there are two side dishes every cookout and BBQ must have, one is fresh homegrown tomatoes, the other is corn on the cob. I can remember my mom standing in the kitchen with her pot of boiling water cooking corn on the cob. When it was done slathering it in butter and salt. There are fewer childhood memories that bring back such thoughts of summer. Years later I discovered grilled corn on the cob, and have not overheated the kitchen on a hot summer night since.
What to expect:
The sweetness of grilled corn on the cob pairs well with the garlic. The habanero brings a nice little hit of heat at the end with out lighting your mouth on fire. Those that are even fairly sensitive to spicy food should have no trouble with this.
What you’ll need:
1 hour plus for soaking the corn in water
30 minutes of cook time
Grill set up for DIRECT grilling
About 12 feet of cooking twine
6 ears of sweet corn
1 recipe Hanbanero Compound Butter softened
How to do it:
Begin by soaking the corn and twine in water for at least one hour.
Peel the husk back and rub with the softened Habanero Compound butter.
Pull husk back up and wrap with cooking twine.
Direct grill over medium coals, covered, for about 30 minutes turning once half way through.
Serve, and enjoy.
And remember, what you cook is not nearly as important as who you cook it with. Have fun.