If you think, for one second, that summer is almost over, you are dead wrong. It’s just getting started. That means there is plenty of time left for grilling.
We’ve spent the past 10 days at Clark’s parents’ house, taking care of their garden, cats, dogs, chickens, and turkeys. Aside from tending to their mini-farm, we’ve been driving into town to take care of our garden and grilling every chance we get. It’s the only way we can keep up with what the garden is putting out – we’re up to our eyeballs in tomatoes, peppers, sweet corn, and eggplant and I don’t ever want it to stop.
It’s about time our precious plants started earning their keep. All summer, we’ve been tirelessly caring for each plant – pruning and shaping them, fending off vicious tomato hornworms, and guarding against dreaded aphids. Now, finally, we’re reaping the benefits of our hard work. It’s well worth it.
Although I strongly considered it, we didn’t try growing corn this year. We’re working with pretty limited space and I don’t know the first thing about growing corn. So we stuck with the basics – tomatoes, peppers, chard, greens, and herbs. As for corn, we have an endless supply thanks to roadside stands and ambitious friends who grow it at home. In Indiana – it’s true – you never have to look far to find juicy, crunchy sweet corn in the summer.
If you prefer milder corn, perhaps with a generous slathering of butter, simply omit the spices. Wrap the ears in foil with a bit of salt and olive oil or butter, and follow the same grilling directions.Print
Easy Grilled Sweet Corn
Sweet corn is in season and grilling is, too. This simple preparation makes for savory, spicy corn-on-the-cob with a hint of crunch.
- Prep Time: 5 mins
- Cook Time: 30 mins
- Total Time: 35 minutes
- Yield: 4
- Category: Side Dish
- 4 ears
- 1/4 cup olive oil
- 1 tablespoon sea salt
- 1 tablespoon red chili flakes
- 2 teaspoons chipotle powder
- 2 teaspoons garlic powder
- 2 teaspoons black pepper
- Remove husks from corn.
- Place each ear of corn on a 12″ by 12″ sheet of aluminum foil.
- Drizzle with olive oil, sea salt, chipotle powder, garlic powder, black pepper, red chili flakes.
- Wrap ears of corn tightly in the foil, twisting the ends for easy unwrapping.
- Place onto the grill and cook for 25 to 30 minutes, rotating every 5 minutes.
- Remove from the heat and allow to cool before unwrapping.
- Calories: 177
- Sugar: 5 g
- Sodium: 1579 mg
- Fat: 10 g
- Saturated Fat: 1 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 2 g
- Protein: 4 g