Spicy Grilled Corn on the Cob with Grilled Pepper and Onion Skewers

Tuesday, 09 Sep 2008


These fresh veggies make a great summer side dish for just about any grilled meat.  This time, I served them with burgers. Quantities here make approximately two servings.



2 ears of corn, still in shucks
1 tablespoon butter, melted
1 tablespoon ground sea salt

Preheat grill on until it reaches 400-450 degrees.  Strip off the outer layers of the corn shucks until about two layers remain.  Peel back the remaining shucks, leaving them attached.  Remove silks and wash corn.  It’s ok if a little water remains on the corn – this will steam on the grill and help the corn cook.  Tear off two pieces of heavy duty foil to wrap the corn, making the pieces large enough to completely cover the corn.  Brush butter onto the exposed corn kernels.  In a small bowl, mix together salt with a couple dashes each of paprika and cayenne (less if you don’t want it to be too spicy).  Sprinkle seasoning mixture onto buttered corn.  Replace shucks around corn and wrap in foil.  Place on grill and cook for 25 minutes, turning every five minutes for even cooking.  Unwrap corn and remove shucks to serve.


Grilled Pepper and Onion Skewers

2 red, orange or yellow bell peppers
¼ sweet onion
2 tablespoons extra virgin olive oil
Dash of light soy sauce
Dash of seasoned salt such as Lawry’s

Cut peppers and onions into one-inch chunks.  In medium bowl, toss with olive oil, soy sauce and seasoned salt.  Place peppers and onions on skewers, layering onions between peppers.  Grill on 400-450 degree grill for a total of 10 minutes, turning once.


Wine Note:  Shiraz is a good match for the grilled vegetables and burgers.  We enjoyed Red Diamond Shiraz 2004 with this meal.  At around $8 a bottle, it’s a great value.


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