‘Tis the season of sweet corn freshly harvested and nothing beats an awesome dinner featuring a side-dish of grilled corn on the cob. I was taught by my brother-in-law, Andy McDonald, how to prepare and grill the perfect corn on the cob.
This blog wouldn’t be complete if I didn’t include instructions on how to cook the perfect artichoke which my sister, Michelle McDonald, taught me years ago after she produced a TV show featuring the Artichoke Festival.
Michelle and Andy both work in the TV biz and it is a high probability you have seen one of the (many) shows Michelle has produced or Andy has filmed. That is if you ever watch The Food Network, HGTV, DIY, The Weather Channel, Animal Planet and the list goes on.
Back to the recipes…
How to Grill Corn on The Cob.
Take your ears (of corn) and pull the husk back halfway. DO NOT REMOVE THE HUSK. Pull as much of the silk (or what I call “hair”) off the corn and discard. Return the husk back to its original position.
Place the corn in a large pot. Generously sprinkle salt and pepper over the corn. If you want a burst of flavor use Cayenne Pepper instead of black pepper, but be WARNED as with Cayenne a little goes a long way. Fill the pot with water so all the ears are submerged. Let corn soak for no less than an hour (this keeps the husk from catching fire when you are grilling the ears).
After the corn soaks for at least an hour heat the grill on high.
Add the corn to the grill. Cook each side for 15-20 minutes or until the husk is 75% blackened.
Remove from the grill. Remove the husk. Roll in butter. Add some salt.
The Perfect Artichoke
- 1 artichoke
- 1/4 cup olive oil
- 1/4 cup mayo
- juice of 1/2 a lemon
- Cayenne Pepper (to taste)
Cut the stem off the artichoke
Rinse with water by allowing the water to pour directly into the center of the flower.
Place the artichoke in a pot and fill the pot with water until 1/4 of the artichoke is sitting in water. Generously salt. Add aprox. 1/4 cup of olive oil to the pot by pouring it directly on the flower (in the same way you ran water into the center of the flower to rinse it).
Cover with a lid and bring to a boil. Once it is boiling reduce the heat to a simmer and cook for 45 minutes.
At the end of 45 minutes pour the artichoke into a strainer and let cool.
Mayo Cayenne Dip
Mix 1/4 cup of Mayo, a sprinkle of Cayenne Pepper, the juice of half a lemon into a bowl. Stir.