So, perhaps I’m a crazy girl who loves to grill.
My philosophy is, “If you can cook it, why not try to grill it?” That philosophy hasn’t always worked out for me. The Grilled Egg Incident of 2010 comes to mind……what a disaster.
There are several reasons why I love to fire up the grill. For starters, it’s a great way to make healthy meals a little more interesting, with a lot more flavor than if they were prepared via other cooking methods. I mean, who doesn’t love a set of expertly placed grill marks on a piece of seasoned fresh fish topped with a generous squeeze of lemon?
Cooking over a grill, smoker or campfire is a lot more fun–and definitely more interactive if you have onlookers–than standing over a stove. Especially if something catches on fire. That’s when the fun really starts and unforgettable moments are created (tip: keep an extinguisher nearby.)
And, perhaps the best reason of all: The clean-up after grilling is a snap!:
1. Wad up foil
2. Toss foil in garbage
This recipe was inspired by another girl who loves to grill, my good friend Christie. Christie loves to grill so much that she just launched a grill-tastic (sorry, had to be done) new web site called Girls Can Grill, which provides tons of easy grilling tips and recipes. If you’re a regular griller or just a beginner, then I encourage you to swing by her site and take a look.
Oh, and she also grills in 108-degrees. That, my friends, is commitment.
One of my very favorite things to grill is sweet corn, both in the husk and with the husk peeled back. Grilling corn gives it a slightly smoky flavor, and I love the look that the little charred bits add to a fresh summery salad or salsa. I used to make a roasted corn soup every summer, which tastes just as good cold as it does warm, but this year I decided to change things up a bit and grill the corn before adding it to the pot.
Almost as an afterthought, I threw in some fresh basil from our garden. Who knew that basil grows so well in the desert?
I’ll have another grilling recipe headed your way, soon. It may involve peaches, my other summertime crush.
Happy grilling–don’t forget to check out Christie’s site!
During the summer, I could eat sweet grilled corn for dinner every night.....I practically do. Sometimes I'll change things up a bit by using the lightly charred kernels in a salad, a salsa, or in this case, a soup that can be served either hot or cold. I decided to add fresh basil from my garden, but you can definitely substitute fresh thyme or rosemary, instead.
- 8 large ears fresh corn
- 2 tablespoons (30 mL) unsalted butter
- 1 large sweet onion, peeled and coarsely chopped
- 1 large russet potato, peeled and cut into 1/2-inch pieces
- 3 cloves garlic, peeled and chopped
- Freshly ground black pepper
- 6 cups (1.5 L) chicken stock
- 1/3 cup (75 mL) dry white wine
- 1/4 cup (60 mL) fresh basil leaves, roughly chopped, plus more for garnish
- 1/2 cup (125 mL) whole milk or coconut milk
- Heat a gas or charcoal grill to medium-hot.
- Pull the corn husks down to the stalk's base and remove as much of the silk as possible (which, at times, seems like an impossible task!)
- Use a long, 1-inch (2.5 cm) piece of husk to tie back the husks (you can also use twine for this, but I like how the husk looks -- much more rustic.)
- Fill a large pot with cold, salted water and soak the corn for 8-10 minutes.
- Remove the corn from the water and place onto the grill, spacing slightly apart. Grill, turning every few minutes, until some of the kernels are browned and the corn is tender, 8-10 minutes. Transfer the cob to a platter and allow to cool.
- Reserve about 1/2 cup (125 mL) of the kernels for garnish.
- Melt the butter in a large saucepan or pot over medium-high heat. Add the onion, potato and garlic and saute until the onion and potato have started to soften, about 5 minutes. Season with salt and pepper.
- Add the chicken stock and bring the mixture to a boil. Lower the heat and simmer until the potatoes are cooked through, about 20 minutes. Add the white wine and corn and continue to simmer for 10 minutes.
- Remove the pot from the heat. Stir in the chopped basil and cover, allowing the flavors to blend for 20 minutes.
- Using an immersion blender or a regular blender, puree the mixture until smooth. Stir in the milk and return the mixture to a simmer. Season with salt and pepper and serve, garnished with the reserved corn kernels and fresh basil.