Ahhh Thanksgiving. Nothing says the holidays are here like football, food and drunk relatives burning down the garage with a turkey fryer. So to get you ready and to make sure this is one of the best Thanksgivings ever, I’m going to share my favorite Thanksgiving recipes with you this week. We’ll start out with the easy stuff like grilled corn on the cob, and work our way up to how to fry a turkey. So pay attention.
This is probably the easiest and best tasting way to make corn on the cob ever. You only need three things: Corn (I prefer the multicolored kind), Extra Virgin Olive Oil and coarse ground salt. Oh, and a grill.
First take all the corn and shuck it. For all you city folk that means take all the husks and little stringy things off. And just to make mom happy be sure to wash them and then dry the ears of corn off. Lay all the corn in a pan and drizzle with the EVOO. Once you’ve drizzled, spin each ear until its coated in the oil. You might need to add a little more oil to coated the ears completely. Once coated, Grind the salt over the ears and turn them to get the salt evenly distributed on each ear.
For best results let the corn sit for about 10-15 minutes to allow the oul to really soak into the crevices. In the mean time light your grill and set the heat between medium high to high depending on your grill. Either way you want it pretty hot.
Place each ear lengthwise with the direction of your grill grates. This will make them stay once you turn them. Cook for about 2-3 minutes or until one of two thins happens; Either they start to brown, or they start to pop. Turn the ears 1/4 turn and wait for the 2-3minutes, browning or popping. Do this two more times and you’ve got yourself corn on the cob that doesn’t need to be salted or buttered. BTW, this method is much healther than the type that DO require you to use fattening butter because of the EVOO.