Good Morning everybody! I hope everybody made it over the work-week hump with a smile! Tomorrow is Friday; keep whispering that to yourself today! Nick and I are going to Pennsylvania this weekend. I am pretty excited. However, I am not looking forward to DC traffic on a Friday afternoon, but we will take it in strides! While Nick is breathing under water this weekend [can you figure it out?], I will be hanging out with my momma cooking whatever she would like me to cook for her. That way she is set until the next time I see her.
Moms are great, right? My mom is my best friend. She knows when I am stressed. She knows when I’m concerned or filled with anxiety. She worries about me. She will defend me until the death. And, she still treats me like a kid who is naïve to the world. It’s a mother’s job, she says. I often wonder what my job is as an actual adult in her my – daughter - will - always - be – my – little - girl world. Who knows? I laugh it off in an insensitive frustration sometimes, but reassure her that I understand the plight of motherhood. I mean, how could I not? She’s great [period].
I bet you are all wondering why I am rambling on about my mom. Well my path is quite obvious to me. First, I am going to see her this weekend. Second, what I am about to tell you about happens to be one of her favorite foods [though she is not supposed to eat it]. Emphasis on supposed. She’s an adult. She’s hard-headed. She eats what she wants. Today I present to you Grilled Corn on the Cob with Spicy Jalapeño Garlic Butter. Now my mom is not a fan of spicy food, so she would likely not have the Jalapeno butter. The grilled corn, however, is an entirely different story.
- 4 ears of corn
- 1 stick unsalted butter, slightly softened
- 4 cloves garlic, pressed
- 1 can diced jalapeno peppers
- Salt and freshly ground black pepper
- Preheat grill to medium heat.
- Peel back the husks of the corn without removing them
- Remove the silks and recover the corn with the husk
- Soak in a sink filled with cold water for 30 minutes
- Remove corn from water and shake off excess
- Place the corn on the grill, close the cover and grill for 15 to 20 minutes, turning periodically
- Unwrap corn and brush with the Jalapeno Garlic Butter [recipe follows]
Jalapeno Garlic Butter Directions:
- Combine butter, garlic, and jalapeno in a food processor and process until smooth
- Add a little olive oil if needed to bring everything together
- Season with salt and pepper
- Set aside until ready to use
I loved, Loved, LOVED this corn! I want to eat corn everyday now because of how delicious it came out. It is super easy to make. It took a little longer to grill than 20 minutes, but I’m pretty sure it was because we kept messing with the other food we had on the grill. If you keep the lid closed and only flip it a couple of times, I’m sure that it will brown nicely. You want the husks to be dark brown – that’s the SIGN.
As far as the butter goes, it was packed with amazing flavor. I was not as delicate as I’m leading you all to believe. I told you above to brush the butter on the corn. That’s what classy people do, eh? Well, I took a hunk in my hands and smeared it all over each ear of corn. That’s how I do it! Well, at least this time around. I wanted that corn as quickly as I could eat it and the only solution I could see is picking up the butter with my hands and rubbing it all over each ear. Oh yeah!
I hope you all enjoy!
Until Next Time,
Happy Corn Grillin’