Our favorite way to welcome spring is to break out the grill and have a barbecue. Nothing says summer is on the horizon quite in the same way as smelling a hamburger charring on the grill; or the sight of my kids digging in to some roasted corn on the cob.
Corn has yet to appear at our local farmers market but during our annual spring cleaning I went through the cupboards and found a few random canned goods. Among the forgotten cans I had one with baby corn. Usually these little cobs would be perfect in some sort of stir-fry dish but since our grill was officially open for the season we thought it would be fun to experiment a little.
Not sure how these little guys will measure up to their larger cousins but if I don’t use them soon, the expiration date will force me to throw them out!
Mini Grilled Corn on the Cob
1 can whole baby sweet corn (15 oz)
1 Tbsp olive oil
1/8 tsp salt
1/8 tsp black pepper
Preheat grill to about 400-500 degrees. Drain corn well and pat dry. Coat the corn in olive oil and toss with the salt and pepper.
Place the corn on the grill on a piece of aluminum foil. You can grill the corn directly on the grates but it will dry out quickly.
Turn the corn every 5-7 minutes until charred in spots.
Serve with mini burgers and some watermelon for the perfect pre-summer meal!
And the VERDICT is:
Matthew (age 6): “Still tastes like corn- where is the cob?”
Liam (age 5): “You eat the cob?”
Dylan (age 5): “Good good, but I like the burger better”
After some confusion, the corn was enjoyed by all. Even if the burger was better…
All photos are the author’s own.