One night down this week and we were nearly off the menu already. I forgot to put the chicken breasts in the Italian dressing last night and again right after I got home today, finally remembering about 7:30 and tossing them back in the fridge. Apologies for the lack of photos; it was well after dark by the time everything was ready.
The chicken wasn’t the highlight of the meal, though. The Creole-seasoned corn on the cob held that position. And I think they would be even better grilled.
Creole-Seasoned Corn on the Cob
Preheat the oven to 375. Shuck the corn, removing all the silks (believe me, as bad as corn kernels in the teeth are, silks are infinitely worse). Lay the corn on aluminum foil and add a couple of pats of butter. Season the corn with the salt, pepper and Creole to your taste, all over, and wrap in the foil.
Bake the corn for thirty-five to forty minutes, turning occasionally. When you remove it from the oven and unwrap each ear, the butter will be scalding hot, so watch your fingers!
For grilling, soak the corn in water with the husk in place for at least thirty minutes. Then remove most of the husk, leaving enough husk left to wrap the corn back up, rather than using foil, after you’ve added the butter and seasonings. The corn will need to cook on the grill at least as long as it baked, back off the hottest coals so it doesn’t catch on fire.
It comes out sweet and spicy and salty and buttery, the epitome of summer.