Traditional Indigenous Recipes
Grilled Corn on the Cob
Grilled corn on the cob is also a staple in many homes and it tastes great when grilled outdoors along with other vegetables like zucchini and mushrooms and an elk steak. We prefer sweet corn, but sometimes a less sweet version hits the spot.
6-12 ears of corn, husks on
salt to taste
pepper to taste
*bar-b-que flavor sprinkle
Preheat your outdoor grill and using a grill brush, “paint” the grill with vegetable oil.
Peel back the corn husks and remove the silk.
It is optional to sprinkle spices on the corn. Close the husks.
Put on the grill for about 30 minutes.
Also try soaking the corn in salt water with a few tablespoons of sugar (with husks) before cooking to make the corn tender. Sugar can make the corn sweeter.
Others do not wrap the corn in foil, but they turn the corn often so it won’t burn.
Be careful with butter and flavor sprinkles (like the ones you see at carnivals, movie theaters and at farmer’s markets) because you can add hundreds of unwanted calories and many mg. of sodium in just a few seconds. One T of butter is only 100 calories; probably about half that amount actually stays on the corn.