My Memorial Day weekend didn’t have a great start. For some reason, Thursday night, the dabble went down. After talking to my host, my brother-in-law in California, it was back up the next day. His server went into maintenance mode (or something like that) and resulted in taking my site down. Greg had a nice chat with him and it sounds as if we’ll be seeing him, my-sister-in-law and our new nephew/niece in the spring. California will be a nice change from Minnesota and there will be even better times with family. We can’t wait!
Then, to continue the bad start to the long weekend, we didn’t get to go camping because my husband didn’t secure a site…his only duty compared to my weeklong planning of the other dozen things it takes to make camping happen. He believed that our usual free campsite would have available spots and it didn’t, nor did other campsites within a 50 mile radius. Pretty sure I told him to get on that Thursday evening. I haven’t been that mad at him in a looooong time.
I got over it and we made the meal that I intended for camping. We had a lovely sirloin steak with a side salad, buttermilk blue cheese dressing, corn on the cob and s’mores. What did you do and make?
Our brew kit arrived and we will soon make our first gallon. The entire process for the Tripel will take about 6 weeks. I also received another order of artisan salt, which I will be talking about later.
My mind feels as if it’s still in need of a break and I miss Greg not being around after 3½ days with that dear husband of mine. We’ve been going through some serious family and friend issues that have been draining, leaving us hurt and frazzled. Camping was going to be our release and step towards coping with the extra stress and when that didn’t happen, I went into crazy mad mode.
The weekend did end on some great notes and I might talk about it later but for now, how about a recipe that you can make on the campfire, grill or stovetop? Too bad, you’re getting it anyway. I promise it’s very easy and I don’t have to tell you how tasty corn on the cob is with most toppings. Greg said he enjoys it raw so corn is just one of those great-as-it-is foods. I prefer it with salt, butter and lots of pepper. How about you?
Corn on the Cob on the Stovetop, Grill or Campfire
4 to 6 ears of corn, husked or not (see below for style of cooking)
4 tbsp butter
dash of cayenne pepper, chili powder, paprika, parsley, cilantro, grated cheese, lime juice, cilantro salt or other toppings of your choice (* see below for cilantro salt recipe)
coarse salt (perhaps salt infused with lime/lemon or thyme) and freshly ground pepper
Stovetop directions: Bring a pot of water to a boil. After husking/shucking corn, chop into 3 or 4 pieces (or keep it whole) and add to the boiling water. Cook until tender, 4 to 5 minutes. It should be cooked fully when it comes back to a boil. Drain and toss with butter, season with the topping of your choice, salt and pepper. Serve soon after.
Grill and campfire directions: Leave the husk on, soak the corn in cold water for about 20 minutes for the grill and 30 minutes for the campfire. (Soak them to be sure you don’t end up with dried-out corn.) Meanwhile, heat the grill (direct heat), with oil on the grates, to 550F or make sure your campfire is very hot, shake excess water from the corn and place directly on the coals (not on the glowing ones or directly on the fire but beside it) or grill top. Cook, turning a few times, for about 15 to 20 minutes, or until slightly charred. The campfire way might need to be cooked up to 30 or more minutes. Cool slightly, remove husks and add toppings of your choice.
*You can also make cilantro salt by combing 1 tbsp finely chopped cilantro and 2 tsp of salt.