In this Carolina heat, using the stove top or oven is something we like to avoid as bet as possible. Anything to keep the heat outside! So when you’ve got the grill fired up to prepare a tasty main dish, why not use it to prepare a complementing side as well?!
The other week I wrote about our experience grilling beef kabobs with Chimichurri sauce on the Big Green Egg (soooo juicy and delicious! Seriously, grill that!). While the Egg was hot and the beef kabobs were resting we grilled corn on the cob as we thought corn would be a great side for a Latin American inspired meal.
I have to give my husband credit for this recipe. He scoured the Internet for hours looking at all sorts of recipes (the Egghead forum and Big Green Egg website are great starting points) and then combined what he thought were the best pointers for our grilled corn.
Big Green Egg Grilled Corn
Peel the corn husks. You can leave the stem on or take it off according to your preference.
Prepare your Big Green Egg for direct heat at 375-400F.
Soak the whole corn in cold water for 20 minutes. Then, pat the corn dry and brush with canola oil.
Season the corn with pepper and chili powder (a little goes a long way).
Turn every 2 minutes until it looks and smells done (about 15 minutes).
Serve the corn with a lime wedge.