Happy Mother’s Day! Today is a day when we thank our mothers for their never ending love and sacrifices and let them kick back their feet and do nothing (well, a mom’s version of nothing) for the rest of the day. And growing up in our house this meant that dad was in charge from morning til evening, which meant dinner was all on him. For my dad, that meant firing up the grill and cooking up some yummy charred goodness. So to help all of you dads out there tonight who might be needing some easy ideas of what to serve with your signature grilled meat of choice, let me offer up this: Grilled corn on the cob.
Right after we got our grill, I started hunting around for some new and easy side dishes I could throw onto the grill. Corn on the cob is always a favorite and let me say from the get go that offering up some grilled ears of corn with butter and salt can never go wrong. But if you want to mix it up a bit let me recommend this recipe I found.
What You Need:
6 fresh ears of corn
5 cloves of minced garlic
1/2 c. butter
1 tbls white sugar
1 tsp salt
1 tsp cumin
1 tsp black pepper
1/2 lime, juiced
2 tbls of your choice of hot sauce (optional)
What You Do:
Melt the butter with the garlic in a small saucepan over low heat. Keep the heat low so the butter doesn’t simmer. It should take about 5 minutes. In the meantime, stir together the sugar, salt, pepper and cumin in a separate bowl. Once the butter is completely melted, add the sugar mix into the saucepan and whisk together to incorporate well. Add the lime juice and the tabasco (if you are using it) and bring that saucepan with your basting brush out to the grill. Plop those ears of corn, unhusked, straight onto the grill and slather your butter mixture right on there. Grill the corn over medium heat and rotate occasionally, always re-basting when you turn the corn. You should grill the corn for about 10-15 minutes.
Say hello to summertime and the taste of fresh corn on the cob!
