Lime Roasted Corn on the Cob

Corn season is here and we are enjoying corn on the cob from the local farmers market. Corn season where I lived as a child meant "Corn Roasts". There would be huge pots of furiously boiling water and a stream of fresh corn cobs plunged into the water and fished out onto paper plates. It would be served steaming with a generous dollop of butter then sprinkled with salt and pepper. There was also a side of cold beer. But I was just a kid and beer wasn't on my menu.

The droopy plate was carried back to the picnic table; all the kids did their best not to let the steaming cob roll over the edge and onto the ground. We would alternate the fingertips that held the cob so each finger would be scalded in turn. A water and butter mixture dripped down to our elbows. Every bite would leave corn stuck between our teeth.

The years that I had braces were agony for me.

My husband was surprised when he came to Canada since like many Europeans, they considered corn on the cob food for animals. But now he appreciates it just as much as I do. He loves his cob slathered in butter. Since I'm an adult now I have my corn cob roasted and served with a wedge of lime and side of Corona.

Lime Roasted Corn on the Cob

1 lime cut into wedges
Sea salt, pepper
Corn on the cob, left in the husk

Oven mitts!!!!

Soak the unhusked corn, in a bucket of water or sink full of water. Light your barbecue and put the wet corn directly onto the grill. The husk will prevent the corn from burning and becoming tough. You must remember to turn the cobs since it is still possible to burn the corn. The husks will dry out and blacken. Check one of the cobs by opening slightly. Remove from the heat and leave in the husk until you are ready to serve. They will stay warm in the husk for a few minutes.

Rub a wedge of lime on the corn and sprinkle with salt.

Put another lime wedge in your Corona and enjoy.

Smokin' Barbecue

It's barbecue season and my husband is a whiz with the barbecue. Our barbecue is over 15 years old. It's quite well seasoned and efficient since anything that stands within 15 feet of the lit barbecue smells like smoke. Smoke is so summery, so laid back. It adds to the overall coordination of the meal because whatever we serve is smoke seasoned. I love it.

But I think my neighbours are of a different opinion.

Even though we're very enthusiastic about smokey flavours I had grave concerns about our smokin' barbecue. After the barbecue was turned off, smoke would continue to billow skywards. We were sending up smoke signals all over the neighbourhood.

That's just not right.

The barbecue needed a new burner anyway so I decided to take it apart, clean it and replace the lava rocks. It's not that I didn't appreciate the previous flavours but now my barbecue is clean burning and I'd like to have the choice of flavours.

Even though I think my husband is a whiz at the barbecue I came across someone who I think may be more of a connoisseur at Basting Away in Margaritaville

Basting Away in Margaritaville sent me information about smoking meat on the barbecue. This information is an absolute gem for some one like me who is only an accidental smoker.

"We have a Big Green Egg Grill/Smoker and it uses lump charcoal as it's fuel instead of charcoal briquettes or gas. And to use wood in this you just sprinkle a little of the wood chips onto the fire once it gets going and it will smoke, the more you put the more it will smoke. You can do this on any grill, gas or charcoal.

To use it in gas, you'd only turn one side of your burner on, put the meat on the side the that is off and make a foil pack out of foil with the wood chips in it. Poke a bunch of holes in the top of this pack to let out the smoke. You can also soak your chips to create even more smoke but with an Egg this isn't necessary.

Some of the woods we like, apple, pecan, Jack Daniels Barrel chips, guava wood from Hawaii and hickory. I'd stay away from mesquite, only b/c it's a very strong taste and can be overpowering. Now people from Texas might disagree with that but I've found it to be too strong."

Now, thanks to Basting Away in Margaritaville our smoke signals will have a little more panache and we can finally put cedar smoked salmon on the menu this August.

I can't wait.