Grilled Corn on the Cob, sans Butter

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.
Toppings:
  • Olive Oil
  • Chili Powder
  • Onion Salt (or Lawry’s Season Salt)
  • Garlic
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.
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Grilled Sweet Potatoes

One thing I crave on a regular basis is potatoes in all forms, but mostly french fries. Occasionally, we make them at home, but in general it’s something we try to avoid. Last year we went through a phase where we made potatoes almost every nigh. I definitely put on some weight even though we were only roasting them in olive oil. This is when I realized carbs are a major problem for me, which is why we currently have a potato-free home.

I decided to purchase some sweet potatoes. I’ve always hated sweet potatoes dressed in sugar, cinnamon, and marshmallows because they just become too “cloyingly sweet” (thank you, Alex Guarnaschelli). I prefer them drenched in butter and salt. Of course, this isn’t much better.

As it’s grilling season, I set out on a mission to find a recipe for grilled sweet potatoes. As usual, I wasn’t quite happy with anything I found. So I just kind of winged it.

Ingredients

  • Sweet Potatoes, cut into 1-inch squares
  • Olive Oil
  • Salt
  • Pepper
  • Fresh, sliced Garlic
    • We actually chopped it but it fell through the grates. Lesson learned

Instructions

  1. Boil the sweet potatoes until fork tender (about 3 to 5 minutes)
  2. Drain the potatoes in a colander and let sit. If you’ll be mixing with a spoon or spatula, then you can dress them now. I’m a fan of using my hands so I let them cool a little bit.
  3. Drizzle with olive oil and seasoning. Mix in the garlic. For a stronger, more even garlic flavor, you can also add some garlic powder.
  4. Place a grilling basket, like the one seen above, on the grill above the charcoals to let it preheat, then dump the potatoes in.
  5. Because you’re only trying to get a good seared, grill flavor you can put them right over the direct heat.
  6. Cook until you’re happy with the char! But once the potatoes start to disintegrate, you’ll know you’ve left them on too long.

About the Grilling Basket (Wok)
We bought a Bobby Flay basket at Kohl’s, which worked great initially. Sadly, the non-stick didn’t hold up to the grill. I’d suggest stainless steal or porcelain. Also, it had a cedar handle that actually got in the way. Covering the grill is not an option and storing it was not fun. If you don’t own or aren’t interested in purchasing a grill basket, you can always put your vegetables on foil or skewers. Otherwise, take a look at some great options below!

Grilled Corn on the Cob, sans Butter

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.
Toppings:
  • Olive Oil
  • Chili Powder
  • Onion Salt (or Lawry’s Season Salt)
  • Garlic
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.