Brielle's Avalon

I bought some sirloin steaks on sale so I needed something to go with them. I’d dug some potatoes a few days before so potato salad was of course on the menue. Corn on the cob was on sale, too, so it also seemed like a natural choice. Since yesterday was our 1st day with temperatures over 100 degrees I didn’t want to heat up the house so grilling the corn as well as the steaks seemed like a good idea. I’d seen it done but never done it myself so just tried it. Here’s what I did:

Peel back the husks. This is, by the way, something the kids can do while you’re getting other things ready for dinner like making potato salad.

Take off the silks and slather the kernels with soft butter, salt and pepper (or even paprika or chili powder) if you like. Yup, those are home-made scones and bread in the background waiting for dinner, too. If the kids are doing this a buttery-hands play-fight might break out.

Fold the husks back over the kernels. Oh, you noticed the lemons and blood oranges in the background? Those are today’s harvest from out front and I’ll make stuff from them next week. The pie was an impulse buy to make tonight’s steak dinner easier.

If the ends of the husks are too long trim them so they don’t catch fire. If bits do catch fore just pat them out with the tongs or aquirt them with a spray bottle of water…but I prefer patting it out instead of watering it down.

Soak for a bit, maybe an hour or so until you have the fire ready (burnt down to coals).

Lay them on the grille to start cooking.

Hang out with the chickens…

And Sophie the Cat… and if you have kids or friend who aren’t doing something important like homework or working from home in the other room, they can hang out with your too. Story telling or songs ’round the fire is a long-time favourite thing for humans. Good thing I like critters and speak fluent chicken and cat.

Until the corn has been turned so all sides get cooked. When they’re done move them to the cool sides of the grille to make way for the steaks, which won’t take as long since we do ours rare. If you like yours more well-done…well, that’s up to you.

Peel off the husks, snap off the stem, add more butter and salt if you like and serve with steaks (sirloin, here), bread/biscuits/scones or rolls, a beverage of your choice, a green salad, potato salad or coleslaw, and something lovely like apple pie and/or ice cream (…OH! Home made would be AMAZING!) for dessert.