Fire up the Barbeque for Corn on the Cob and Gooey Sweet Bananas
Barbequed corn on the cob has a distinctive, smoky flavor. Grilling corn is a fun way to beat the heat of boiling corn, making it a little bit special, too.
While the barbeque is hot, why not throw on some bananas? Banana boats are a fun campfire-type treat you can re-create at home in the backyard.
- For great ideas and tips for grilling vegetarian food, read Vegetarian Barbeque Tips and Tricks.
Grilled Corn Recipe
If it’s dinner for one or two, grill the entire main course simultaneously. This makes serving a breeze. Throw on the BBQ tofu or veggie burger, side dishes (corn and other assorted vegetables, perhaps a baking potato), and if you are the adventurous type – dessert (see below).
- Corn on the cob (as many as you can fit on the grill!)
Three hours beforehand:
- Peel away the outer husks of the corn, but don’t rip them off – leave them attached at the base of the corn husk.
- Then, gently scrape away as many silk strands sitting on the actual cob as you can. Don’t worry if you don’t get them all.
- Wrap the corn back up in the husks and tie with either string or wrap and aluminum foil, sealing both ends.
- Soak the corn husks in water for at least three hours to prevent them from burning.
- When that’s done, preheat your grill to about 300-350 degrees Fahrenheit.
- The corn goes on the grill, wrapped up and soaking wet! Cook it for about 20 minutes.
- Remove with gloves or tongs.
- After the husks are cool enough to handle, peel away the husks a second time. Dip the ear in butter or margarine (if you like), then salt to taste.
Grilled corn is the most fun when the husks are left attached at the bottom. Eat the corn leaning over the grass to avoid dripping butter down the front of your shirt.
Grilled Corn Variations
- Herbs add an unexpected twist to grilled corn. Add them into the husk before wrapping it up. Chives from the garden match well with fresh corn.
- Sprinkle dried spice blends on the cob after buttering it. Tex-Mex is a favorite.
More Great Grilling Tips!
- “Baked” potatoes on the grill are great, but why not try it with sweet potatoes?
- Grilled onions lose their bite and become caramelized and sweet. Cut a red or sweet (Vidalia) onion in half and brush with your favorite marinade. Try Italian salad dressing, balsamic vinegar, or olive oil. Grill until it’s done when the layers start to peel away.
Not good enough? I know you’re still thinking about those banana boats, so here’s how it goes:
Barbecued Banana Boats (Camping Bananas)
- One banana per person
- Chocolate chips, vegetarian marshmallows, caramel, graham cracker crumbs, sundae toppings, or whatever else floats your “boat” (extra points for sticky or gooey toppings)
- Cut a slit lengthwise down the middle of a medium-ripe banana, or cut out a wedge-shaped piece to fit more booty in
- Fill the cavity with desired toppings, being careful not to over-fill.
- Wrap the banana in tin foil and grill for about 5 minutes, or until the chocolate has melted. It will be very hot when you open it, so resist diving in as long as your willpower will let you! And beware…this one can get messy!