Happy 4th of July!
I hope you get a whole day or at least some hours or even minutes of relaxation and celebration in your day. Even if you’re working, would you take an ice cream sundae or hamburger break just for me? That would mean a lot.
In the mean time, I’ve got some grilling tips for those of us who are into that.
- Be safe and monitor exactly how many beers you’ve ingested while being the grill master. By all means, pop open one of your favorite IPAs or perhaps a watermelon lager. But, don’t embarrass or hurt yourself or anyone else.
- Grill anything and everything that is in season right now. I’m talking okra, squash, zucchini, peppers, onions…in addition to whatever meat you’re throwing “on the barby.”
- Make it super easy on yourself by keeping things as fresh and unadulterated as possible. Just brush some olive oil, salt, pepper (and maybe cayenne and cumin) on those veggies and let their true flavors sing.
- Use good mayo and use it liberally. Hate it or love it (and whatever you call it), good mayo can bring that burger to the next level…or even kick your grilled corn up a notch (see recipe below). We use Duke’s around here and are proud to have it. Thanks to Jose and Sons for the inspiration!
On to the grilled corn on the cob.
If you can get your hands on some local corn, then do it and follow this easy recipe for a tasty, sweet and savory side. No soaking, husking or a lot of work required!
I’ve also heard that you can do this same technique in the oven at 350 degrees F for about 30 minutes.
*Tap or click on recipe card to enlarge or save.