From Alejandra Owens. You can find her at her food blog, One Bite At A Time. Alejandra also writes for City Eats DC, a Food Network site, where you can book dinner reservations. Follow her on Twitter at @frijolita and email her at alejandra[AT]borderstan.com.
I should start off by saying, I am not the biggest corn fan. It’s seriously in season at the markets right now and a quick skim of all the food blogs shows an abundance of recipes for corn chowder or corn and bean salads or worse…cornbread with corn actually in it. The horror! Nope. I don’t don’t go gaga over the stuff, but for two preparations: popped or grilled. Today, I’m here to share with you my grilled corn recipe, which really is no secret to Paula Deen lovers and those from the South.
Be prepared for mess, or ask, as I did, a dinner companion to “help.” Which is to say, you sprinkle or splarge the ingredients on the corn while they do the spreading or rotating.
Step One: Place one cleaned ear of corn in the middle of a piece of aluminum foil large enough to completely wrap around it.
Step Two: Splarge (a very technical term) 1-2 tablespoons of mayo (yes, I said mayo) onto the corn and evenly spread it over the whole ear of corn.
Step Three: Sprinkle Cholula dry seasoning evenly all over the ear of corn. Sprinkle finely grated parmesan all over the ear of corn, completely coating it in cheese. Feelin’ like something spicy? Add a few dashes of Tabasco sauce!
Step Four: You’ll probably want to wash your hands at this point…then wrap it all up in the foil and place on a hot grill (300-350 degrees) for 15 minutes or so.
Step Five: Unwrap corn and devour.
I mean really, how can this be bad? It can’t. And I’m not even a huge fan of mayo as a condiment! Basically whenever I make this grilled corn I become fixated on it, unable to speak or eat anything else until I’ve consumed the entire ear. True story. The stuff is addictive.
Make a few ears for your BBQ this week and let me know what you think!
From Alejandra Owens at One Bite At A Time
Hosting a BBQ this weekend? Don’t want to settle for boring hot dogs and regular old burgers? GOOD! I’ve got just the post for you!
You have plenty of time to pick a few recipes from the ones I’ve collected below–all from your very own DC Food Bloggers–and then get to the grocery store.
Don’t be afraid. None of us are so “gourmet” that you can’t make these recipes easily or quickly. Plus, we’ll give you the low-down on any given recipe and throw in a few tips and tricks while we’re at it!
Making a few BBQ standards special will get everyone at your picnic, backyard or roof deck extra excited about your party. What? Don’t you want to be the envy of all your friends?
Have fun grillin’ it up this weekend folks! Share your favorite grill recipes with us in the comments.
Carne Asada Tacos from One Bite At A Time (that’s me!)
Grilled Low Country Boil from The Bitten Word
Best BBQ Chicken from The Bitten Word
Grilled Pizza from Pete Bakes!
Ancho Chile Burgers from Pati’s Mexican Table
Sun Dried Tomato and Garlic Scape Pesto Buffalo Burgers from Adventures in Shaw
Grilled Seafood Medley from Macheesmo
Dry Rubbed Slow Cooker Pulled Pork from Dine Like A Pauper
Sides and Salads
Smoky Corn Salad from Not Derby Pie
Coleslaw (Hold the Mayo!) from The Arugula Files
The Best Guacamole. Ever. from One Bite At A Time (that’s me!)
Edammame Succotash from State Dinner
Grilled Romaine with Blue Cheese from A Girl’s Gotta Eat (scroll down a little)
Not So Potato-y Salad from Not Derby Pie
Cilantro Garlic Yogurt Sauce from One Bite At A Time
Strawberry Arugula Salad with Feta Dressing from The Arugula Files
Tuscan Bean Dip from The Passion Fruits
Cat’s Famous Sausage Dip from Adventures of a Florida Girl In DC
Habanero Salsa from Pati’s Mexican Table
Grilled Parmesan Potatoes from Adventures of a Florida Girl In DC
Tequila Soaked Watermelon Wedges from The Bitten Word
Peppermint Brownies from The Passion Fruits
Churkey’s Caramel Corn from Modern Domestic
Bacon Wrapped Strawberries from Pete Bakes!
Seriously Vanilla Cupcakes from Nikki Rappaport
Watermelon Mimosas from Modern Domestic
Strawberry Meyer Lemon Cocktails from Adventures in Shaw
White Sangria from Macheesmo
Has anyone in Borderstan (or beyond) made a Bacon Explosion? It’s two pounds of ground sausage and two pounds of ground bacon woven together into a log and grilled! Or as noted in The New York Times story: “The Bacon Explosion is a massive torpedo-shaped amalgamation of two pounds of bacon woven through and around two pounds of sausage.” Check out the story in the New York Times–with photos. Advice to pigs: run for your lives!