We fired up the charcoal grill for some delicious corn on the cob, Santa Fe style (or so I like to call it). I spent a good part of my day looking for alternatives to butter… and apparently mayonnaise. I didn’t come up with anything that sounded particularly tasty, so I decided to wing it.
We set the charcoal up on one side to provide a low-heat setting. While the grill heated up, I soaked the corn in water – it’s apparently not entirely necessary, but something that’s always worked for me. I then pulled down the husks and yanked off all those pesky hairs.
- Olive Oil
- Chili Powder
- Onion Salt (or Lawry’s Season Salt)
Just apply whatever toppings you want. I assume it works with any number of seasonings, but as we were going for something that paired perfectly with Jalapeno-Jelly Chicken Breasts these seasonings worked perfectly. It was completely different, satisfying, and I didn’t miss the butter. Never imagined I’d say that!As for the cooking instructions, just place the corn (husks returned to the original setting) on the low heat side. Ultimately, you want to cook the corn for a total of 15 minutes turning three times. That’s once every five minutes. That’s it! Super easy and gives it a much more complex flavor than simple boiling would. Fair warning: it’s not as sweet and a little more chewy.