How to Grill Corn on the Cob

EASY! Grilled Corn on the Cob

Corn is that yellow vegetable that American's seem to love.

Besides being wholesome and good, corn has some nutrients that we enjoy. Corn is a great source of iron and an excellent source of Vitamin B-6 and Magnesium.

Living in the middle of corn country, I can tell you that it is a big deal when the corn gets harvested.

Many towns will have a huge festival that is centered around the harvest of corn. Hot buttered ears of FRESH sweetcorn is a very popular treat.

What do you put on your grilled corn cob?

Probably the most popular corn topping is butter along with some salt. Salted and buttered grilled corn really is a favorite and for a good reason. Salted and buttered grilled corn is so easy to make and so easy to enjoy. The toppings can be brushed on while grilling or after removing the corn from the grill.

You could also make a butter topping that includes herbs.

For 4 ears, melt one stick of butter with 2 tablespoons or herbs and add some salt.

Grilled to perfection and topped with love, grilled corn on the cob is just part of what the summer barbecue is all about.

I really enjoy a garlic butter corn topping.

Simply melt 1 stick of butter with 2 cloves of garlic that have been minced or cut small.

Lemon garlic topping

1 tablespoon of extra virgin olive oil + 2 tablespoons of butter + 1 1/2 tablespoons of lemon juice (or lime!)+2 cloves of garlic that have been minced or cut small. Salt as needed.

Finally, the sweet grilled corn topping.

Melt 4 tablespoons of butter with 1 tablespoons of sugar or alternative of your choice. Add salt to taste if desired.

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How to grill corn on the cob

Preparing the corn:

  • They say the trick to grilling corn on the cob is to pull the outer husks down without removing them.

  • Then remove the 'silk'. You can pull the silk off by hand and then use a damp paper town to wipe off what remains.

  • Replace the husks to their original position prior to removing the silk.

  • Soak your cobs in cold salter water for about a half hour.

EASY! Grilled Corn on the Cob

How to grill your corn on the cob.

  • For best results, use an area of the grill that has medium heat- away from the direct heat.

  • Remove each ear of corn from the cold water where it was soak and shake off the water.

  • Place each ear of corn on the grill. You will be grilling for about 20 minutes, rotating each ear every five minutes.

  • Remove each ear of corn, open the husks, and add your toppings (corn may be hot- be careful)

How to Grill the Perfect Corn on the Cob

How to make a perfect bacon, lettuce, and tomato sandwich

When I was growing up, I had a brother who was always eating BLT sandwiches.

I could never figure out what he liked so much about a sandwich that featured a tomato as it's prize possession.

The Secrets Behind Making the Perfect BLT Sandwich

How to make the best BLT Sandwich

The bacon, lettuce, and tomato sandwich is somewhat an American classic.

How to Make a Crepe

When was the last time that you enjoyed a crepe?

It was not too long ago for me.

The Easy Way to Make Crepes

The Easy Way to Make Crepes

What exactly is a crepe anyway?

That was definitely a question for me for a long time.

Technically, a crepe itself is merely a really thin pancake.

The proper spelling for crepe is actually "crêpe".

The little accent on top of the "e" is there because the crepe is a French pancake.
It is the way that crepes are served up that makes them so delicious to look at I suspect.

What I like about crepes is that they are not a bunch of bread that fills me like pancakes do.

Crepes are thing and dainty when you compare them to their big brother the pancake. A plate of pancakes really is about the pancakes and getting filled up on the pancakes. A plate of crepes is as much about the crepe filling as it is about the crepe itself.

What kind of flour should you use for your crepe?

The most commonly used flour in the US seems to be all purpose flour. We seem to use all purpose flour for just about everything that calls for flour.

Then there are the crepe lovers out there who enjoy their crepes made with wheat flour or buckwheat flour.
As you can see, the flour that you use is entirely up to you.

The trick to making a good crepe is to cook it on the right heat.

The heat on your stove needs to be set somewhere around medium high. The heat should not be set too high as it will burn your crepe. When the heat is set too low, your crepe will most likely not cook evenly.

Some folks will refrigerate the batter for about an hour before actually using it.

The reasoning behind setting your crepe batter in the refrigerator for at least an hour is that the cooler air will get rid of many of the bubbles that are in the batter. When there are bubbles in crepe batter, there is a likelihood that the crepe can tear when you flip it over since the crepe is so thing.

The recipe for easy to make crepes

What you will need to make easy crepes:

  • Eggs- 2 large
  • Salt 1/4 tsp
  • Flour- 1 cup (see above)
  • Whole milk- 1 1/4 cups. Whole milk is recommended because of it's consistency. I have used skim before.
  • Vanilla extract or fresh lemon juice (depending on the taste that you are looking for)- 1 tsp
  • Melted butter- about 3 tablespoons divided

How to make easy crepes:

  • In a mixing bowl- combine together your eggs, salt, flour, milk, and vanilla/lemon juice.
  • Stir in 2 tablespoons of your melted butter.
  • Refrigerate for an hour to lessen the bubbles- this is optional- see above.
  • You will be making one crepe at a time so use a small-to medium sized roundskillet.Preheat your skillet on medium-high heat.
  • Add your remaining butter to the skillet. When the butter bubbles, add about 1/4 cup of batter and swirl the batter around in the skillet until the skillet is covered. This should be a thin layer of batter. As the crepe cooks, work the edges to loosen them.
  • When your crepe begins to brown- about 45 seconds, gently flip it over and cook the other side for about another 30 seconds until browning.
  • While the crepes are still warm, it is recommended that you do not stack them as they may stick together.
The Easy Way to Make Crepes

How do you enjoy your crepes?

The Easy Way to Make Crepes

Grilled Lemon Garlic Chicken Kabobs

Kabobs are a fun way to add some variety to your grilling.

I like to grill up kabobs when I think everyone else my be getting a bit board with the same-old same-old grilled meal.

Grilled Lemon Garlic Chicken Kabobs

Grilled Lemon Garlic Chicken

I am a fan of garlic and lemon.

Garlic and lemon sound like a match made in food heaven in my mind.

Both garlic and lemon have a distinct taste. This distinct taste is a taste of their own and a taste that separates them from the others.

Garlic and lemon make a great marinade.

I know that garlic and chicken work well with chicken. I also use the combination of garlic and lemon when I prepare fish.

Grilled garlic and lemon chicken seems to be a universally enjoyed meal for many.

The nice thing about making a garlic and lemon marinade is that it is fresh.

You can easily get away with purchasing one garlic head and a few lemons to make this marinade. You don't have to buy a lot of other ingredients that you may or may never use. I actually usually have both garlic and lemon on hand as I use them quite often in my kitchen.

I made this garlic and lemon chicken recipe using kabobs.

Chicken breast works best for this kind of a recipe. You could use any kind of skewer for the kabob. You could even omit any kind of a skewer and enjoy the lemon garlic chicken breast as is.

The prep for this recipe is done in advance.

Since you will be using a marinade, the chicken should optimally be sitting in it overnight. This will allow for the fullness of the flavors to soak in. If you would like to use marinade to coat the chicken as it cooks, simply set some aside before you add the chicken to it to set over night. Never baste cooking chicken with marinade that has held raw chicken.

How to make lemon garlic chicken kabobs.

What you will need to make this.

Double the marinade ingredients if you are intending to use marinade for basting or serving. Be sure to keep the half of the marinade that will be exposed to raw chicken separate from the half batch you will be serving.

  • Chicken- breast meat, about 2 pounds boneless.
  • Olive Oil- I use extra virgin, 3/4 cup.
  • Lemons- 3 juiced. You can add a fourth if you will serve this with lemon as a garnish.
  • Garlic- 2-3 tablespoons minced or shopped small.
  • Seasonings such as salt, pepper, oregano, etc. To taste.
  • Zip top bag

How to make this.

  • Slice your chicken into strips and place them into your plastic bag.
  • In a bowl, whisk together your olive oil, lemon juice, garlic and seasonings.
  • Pour the whisked marinade over the chicken in the zip top bag, close the bag and then evenly distribute the marinade over the chicken by moving it around in the bag.
  • Refrigerate the bag of chicken and marinade overnight or for at least 8 hours.
  • When ready to prepare, soak wooden sticks for kabobs in water for 20 minutes while your grill heats.
  • Thread your chicken into each stick and then discard all of your marinade. If additional marinade is desired for serving or basting, simply make an additional batch using the directions above.
  • Grill for 8-10 minutes per side or until your chicken is no longer opaque.
  • You can also add vegetables to your skewers if desired.

Grilled Lemon Garlic Chicken

Good thing I'm a fan of the avocado. #food #poshonabudget @poshonabudget #dinner #foodie #foodgasm #foodpic #foodpics

Good thing I'm a fan of the avocado. #food #poshonabudget @poshonabudget #dinner #foodie #foodgasm #foodpic #foodpics


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