One of my favorite things about summer are all of the fresh veggies - especially ones you can plop on the grill right next to your meat. Tonight we had delicious ribs served along side with a delicious homemade tomato pie that my friend Alice made us and grilled corn on the cob and roasted asparagus.
All of this was washed down by yummy beer-ritas. Recipe here if you didn't get it before.
Grilled Corn on the Cob
Corn on the grill is super easy if you just shuck the silks out of the middle of the ears and then pull off any wimpy, loose husk from the outside. Leave the rest to surround the corn and place it directly on the grill. It'll give you extra moist corn on the cob.
Usually we put asparagus in a grill basket but our space was limited because of the ribs and the corn on the cob. So, you can achieve the same effect in the oven if you layer aluminium foil on a baking sheet. Trim the ends of the asaparagus and lightly layer on the baking sheet. Drizzle with olive oil and sea salt and pepper. Roast at 400 degrees for about 30 minutes.
Why can't every weekend be long like this one? Hope you had a good holiday!