It's been a super long time-sorry! As I previously mentioned, I am currently a cook without a kitchen, meaning my time cooking has been reduced to practically nothing. I also don't have anyone to cook for right now, but that's a whole other, boring ( OK well not at all boring but so not the point of this blog) story.
Either way, I hauled my little tushy to CT this weekend for some much needed family and BBQ time. I was so lucky my amazing cousins invited me over to hang for the night, and Sherri let me cook with her in her kitchen. I would have been almost perfect had the BBQ not run out of gas, but in the end, the lower temperature worked so well for the veggies. They were perfectly cooked, without being mushy, crisp and warm, not hot.
I can't lie, we did get the veggie kabobs from the supermarket. Jason marinated them in Italian Balsamic dressing ( good call) and then grilled them on tin foil to keep them from getting messed up. What I really wanted to tell you all about was the recipe that Sherri and I created for the corn.
This ended up being an awesome way to add flavor to the corn and make it a little different.
4 ears of corn, shucked
1/4 bunch of cilanto, chopped
1/4 cup olive oil
juice from 1-2 limes ( depending on how much you get, we went slightly overboard with 2 limes so i'd maybe try 1 and 1/2)
salt/pepper
Mix the marinade together and pour over corn in a plastic bag. Let sit and marinate for about 10-15 minutes ( veggies don't need a long time to be infused with flavor). Grill on low, about 200-250 degrees for about 10-12 minutes or so with the grill top closed. You can see from the picture, they didn't burn, and ended up being perfectly done and such a nice change from typical butter and salt.
