For this month’s Fresh column, I grilled stuff. A lot of stuff. So much stuff that I didn’t have space to write about it all in the print column, so I wanted to share the rest of it with you here. While the print column has the recipes for grilled bread and potatoes, here I’ve got the recipes and photos of grilled corn and marinated chicken.
This was my first attempt at grilled corn, and it was actually very easy. I started by soaking the ears of corn, totally submerged, for about 15 minutes in the sink. Then, I peeled back the husks enough to pull off the silk and bundled them back up. The water in the husks will help steam the corn when you throw it on the grill. One recipe I read said to brush the corn with oil when up unwrap it to pull off the silk, but I skipped that and it turned out fine.
After prepping the ears, I just put them on the grill, turning until everything was browned. When I peeled back the husk, the kernels were cooked, but I wanted a little more grill flavor, so I peeled back the husks and let the corn itself touch the grill until I started to get some brown on the kernels. After that, I buttered them and sprinkled them with salt.
For the salt, I used both some large white kosher salt, and also this fancy pants black lava salt from Hawaii I bought on vacation (not to Hawaii, sadly). It was an inexpensive way to make corn into something gourmet without a lot of fuss or prep, and something to think about if you want a little adventure or are trying to impress someone with your grilling prowess.
The chicken was also very easy. I started with about 1/4 C. olive oil and added 1/8 C. lemon juice. Whisk this together and add some salt and fresh herbs (I used rosemary, the plant that is doing the best in my garden). Drop in some boneless, skinless chicken breasts and make sure the marinade is coating everything. Let it all sit for awhile (while you have a beer or prep something else). Then just toss ‘em on the grill.
I also wanted to share a couple of alternative shots from this month’s column, one of the grill bread and one of the potatoes. I think the combo I chose for the print column fit together well and showed both dishes, but I also liked these shots.
Hope you’re having a delicious summer!