One of the easiest techniques to do with fruit on a gas or charcoal grill is wood firing peaches. Take advantage of the season with this fruit by bringing different flavors and textures for great recipe. Why not start with my recipe for a summer gazpacho that will cool you off during the hot season. It’s time to take advantage of the summer harvest with fresh peaches and yellow tomatoes for fabulous summer cuisine
Wood flavoured grilled Corn on the Cob Topped with Fresh Parsley
Have you ever thought of roasting fresh corn on your lp/gas grill and adding wood flavouring?
Our culinary team has produced a two-part video series outlining how we Wood flavoured grilled Corn on the grill! It is so easy to do, especially this time of year when the corn harvest is abundant! Add this as a great side to your dinner, make a wood-fired salsa with the corn, freeze the corn for grilling enjoyment in the middle of the winter season. Unless you are like us and we ate the full dozen just after the grilling and pictures.
1 hour of fun grilling time, the noise of the corn popping on the grill is free and will excite your guests!
There’s Nothing Like Grilled Fresh Corn
Yes, you can get corn all year by purchasing in the freezer section of your local grocer. Seriously though. Who wants frozen when by waitingnearly 10 months on the east coast you can have fabulous fresh corn? There is a taste difference between fresh and frozen!
On The Grill With Wood For Smoky Char
Corn is one of those vegetables that just begs to be put on the grill. There are many techniques but I prefer to remove the husks and silks, and grill my corn on the cob with wood chunks on the grill’s heat shields. In answer to the question about soaking the wood in water first – no, I do not do this step as I want my corn kernels to really crackle on the grill. Just see our posting on how to add wood chunks to the LP grill(http://www.smokinlicious.com/blog/how-to-turn-your-lpgas-grill-into-a-smoker/).
Perfect Wood Makes Perfect Char
SmokinLicious® double filet wood chunks are the perfect size for flavoring as well as fit on most grills. From start to finish, you can easily do a couple dozen ears of corn in about an hour. With this technique, I just need 4-5 wood chunks on one of the heat shields. That will provide enough smoke vapor to collect in the grill’s cooking area to ensure every ear is equally charred and flavored. Next, simply monitor for the need to turn the corn with tongs to produce an even char. Keep in mind, just like popcorn kernels, you will hear some of the raw corn kernels heat up and pop/crackle while cooking. This makes for the sweetest end to your cooking tasks!
So Many Recipe Options for Grilled Fresh Corn
Once I near the end of the corn’s cooking, I snip some fresh herbs from the garden like mint, parsley, and even lavender. I melt butter and add the chopped herbs to the pot. I then brush the nearly cooked corn with this aromatic mix and seal in all the great flavors – smoky, sweet, buttery – just perfect.
After I’ve consumed some of my masterpiece, I remove the kernels from the cob to a large bowl using a knife. This corn will be split into freezer bags and stored for winter recipe cooking that will allow me to bring back the taste of summer.
Need inspiration on what to do with all that corn? Think Cowboy Salsa, Corn Succotash, Smoky Cornbread, Corn Cakes, Corn-Potato Chowder, Corn Pudding, Corn Grits, and so much more. I bet you want to hit the corn stand now! Get going!
Did we inspire you? We’d love to see your photos of your grilled corn and corn recipes. Leave a comment and subscribe. Keep following us as we bring you innovative tips, techniques, and recipes on working with wood for cooking, grilling & smoking.
BON BAR B Q
The Culinary Team wants you to know …
… that char-grilled corn on the cob has many advantages of adding smoky flavor to your summer and early fall food enjoyment. Give this simple smoked corn salsa a try. Slice off the charred kernels of four ears of corn, dice a Spanish onion and a grilled sweet pepper. Combine the mixture with an 1/8 cup of balsamic vinegar, a teaspoon of olive oil, dash of worcestershire sauce, juice of a lime and a few shots of hot sauce. It’s that easy and so good!
Dr. Smoke- Wood flavoured grilled fresh Corn on the cob is a treat! Using our best wood chunks for smoking-add this to your smoky corn on the cob recipes!
It’s Asparagus season and that means you should get the most out of this sensational vegetable while it’s fresh! Be sure to visit our series on the ember roasting of fresh asparagus (see the previous blog) so you can move on to our fabulous recipes. Our featured recipe in this series is Crostini with Ember Roasted Asparagus, Pimento & Olive Spread, a perfect snack, appetizer, and certainly a spur of the moment food for the pop in visitor. So, here we go!
