Grilled Corn on the Cob and Other Vegetables

posted by Cissy 05-13-98 9:28 AM 


Corn on the cob is easy on the grill. Unwrap the corn and remove all the 
silk, then rewrap the corn in its leaves. Dip into a bucket of water, shake
water off and place on upper rack of gas grill or on regular rack of kettle-type barbecue, away from coals. 

Turn about every two minutes. Grill 6 minutes if kernels are small, longer if they're older and tougher. 
I've tried it wrapped in foil, but it seemed 
soggy. 

You can also grill: peppers, eggplant (brush with a little oil first), 
zucchini (halve it lengthwise, brush with oil and sprinkle with seasonings 
such as garlic powder or fresh minced herbs), onions (cut into thick slabs 
and push a skewer through to keep all the rings together, brush with oil 
and add cracked black pepper). 

One combination that works very well on the grill is: 

small potatoes, scrubbed (if they're uneven in size, cut larger potatoes 
into pieces -- they should all be the same size), chunks of onion (Vidalia works well), 2" chunks of carrot (optional). 

Drizzle with olive oil and toss with Kosher salt and a generous grind of 
black pepper. Wrap in heavy duty foil and roast on grill -- it takes about
45 min. to an hour on the top rack. 

Shake foil packet occasionally to rotate veggies. 

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