Last summer we spent a lovely evening at a little small-town farmer’s market in California. The kids rode ponies, we browsed the library book sales and we all gorged ourselves on grilled corn on the cob while listening to some stellarly bad karoeke.
Monday night we decided to recreate a little bit of that night, but on the Jersey shore this time. John fired up the grill. I prepped grilled corn on the cob and hamburgers and our 3 yr old sang both verses of “Rain, Rain Go Away” while I strummed away on my dulcimer.
Grilled corn on the cob is easy to prepare gluten free. As you can see in this photo, there are only a few ingredients. Badia brand spices are certified gluten free and usually available in the ethnic aisle in most grocery stores that we’ve visited.
- 1 ear of corn per person (minimum)
- aluminum foil
- garlic powder
- chili powder
- Remove the husks and silks from the corn. Tear off a 1 ft section of aluminum foil for each ear of corn. place an ear of corn in the center of the foil. Rub butter over all sides of the corn. Sprinkle the ear of corn with salt, garlic powder, and chili powder. Roll the corn in the foil.
- Cook the corn over high heat on the grill for at least 10 minutes, though longer is perfectly fine (and may be preferable). Rotate the corn during at least once so that it cooks evenly. After 10 minutes unwrap the corn and carefully cut off a few kernels and taste them to see if the corn is cooked to your satisfaction. If not, just wrap it up and place it back on the grill.
- There’s a wide range of “doneness” for corn, so don’t get too worked up over timing this exactly. Our corn on Monday night was at the beginning range of doneness and it was delicious. The corn that we ate in California was somewhat charred and at the far end of doneness and it was delicious too.
- You can add more toppings to your corn after it’s cooked. The stall at the famers market offered parmesan cheese, chili powder, mayo, and garlic powder.