Grilled Corn on the Cob

    I went to the market again today to look for some new local things to try. I bought a piece of local beef, the round. I later went to the grocery store and saw some corn on the cob,which I absolutely love, especially during the summer. With these two items, I knew I could make a delicious summertime meal.
     It was especially hot out today, so I did not want to do any cooking inside. Normally, I would boil my corn. Instead, I did some research and discovered there are three ways to cook corn on the BBQ. The first way is to cook it in its husk, the second is to cook it in the inner husk and the third is to cook it without the husk. Cooking with the husk on requires the corn be soaked for 30 minutes. I really wanted to try it without, so we took the husks off.

     The meat I purchased really benefited from being marinated. I did not want to wait for overnight, so I used my quick marinator that works with my FoodSaver that I got for my wedding.  I made up a quick marinade of sake, sriracha, sweet onion mustard, some garlic and roasted red pepper spice mix and lemon pepper. I also poked some holes in my meat. I threw it in the marinator and vacuum sealed it and let it sit for about 20-30 minutes.

While I was waiting for the meat to marinade, I made up a spread to put on the corn. I mixed margarine (I was out of butter, but either really works just fine), minced garlic, sriracha, lime juice, salt and pepper and mixed it together well. 

     Finally everything was ready to throw on the grill!

The corn had to be turned rather frequently and the meat was cooked for 10 minutes on each side. They were both cooked for 20 minutes total.

     While I was waiting for the food on the grill to cook, I whipped up a coleslaw and I tested out the marinator again. I finely chopped up some cabbage, added some olive oil, garlic and roasted red pepper spice mix, some lime juice and some white vinegar, and also some salt and pepper. I left it in there until the meat and corn were done.

     Just as everything was finishing up on the grill, we painted on the spread on the corn all the way around for the last few minutes.

     After taking the meat off the grill, it is important to let it rest for at least 5 minutes. This prevents all the juices from running out when you cut it, which will make your meat dry.

      After resting, I cut it up into slices.

     What a delicious pile of corn!!

    Everything turned out quite tasty. I have to say that this is the best corn I've ever eaten. I definitely plan to make corn again like this. Additionally, I was rather pleased with the quick marinator and I will be using that again too. 

    I really encourage you all to get out there and enjoy summertime food! One of the great perks of cooking outside is that when its hot out, you are not increasing the heat in your home! Not to mention, it helps you get into that summer spirit!

   I hope you enjoy your summer! Stay cool and have fun! Until next time, Happy Munching!