Southern summers are the best.
Yes, we can easily melt, wither and glisten like all get out from the heat.
And the humidity ... whew, my hair alone is the indicator of the humidity level on any given day. Let me just say, the bigger my hair, the higher the humidity. It’s a given.
But there isn’t anything I’d rather be doing than enjoying the wonderful things that make up summers in Northeast Georgia — whether it’s boating on Lake Lanier, enjoying an outdoor concert, picking up fresh flowers from the farmers market or slicing a Georgia peach. This truly is the best place on Earth in the summer or any time of year for that matter.
One thing that absolutely epitomizes summer is firing up the grill.
During the past few years, we have transitioned from a charcoal grill to a gas grill and to a Big Green Egg now. Each has its advantages and disadvantages.
I know folks have their preferences for one or the other, but one thing remains the same: We all love something cooked on the grill. In fact, I love when our entire meal is cooked on the grill. It makes for easy kitchen cleanup.
While we have not mastered the Big Green Egg by any means, we do love to slow cook ribs, chicken, Boston butts and pork tenderloins.
The key to a successful grilling experience is to get a good cut of meat. Renowned chef Bobby Flay’s No. 1 tip for grilling is to know your butcher. At J&J Foods, there is a fresh meat counter with a trained butcher who will cut meats to order.
We’ve also found using the Big Green Egg as a traditional grill is a great option for hamburgers, brats, steaks and this corn recipe.
The first time I read about putting mayonnaise on corn, I was skeptical until I tasted it. Now I am in whole-hearted agreement that it is absolutely the best idea ever.
The chili powder, well, it’s a game changer for roasted corn. You’ve really got to try it to believe how good it is.
I will say I don’t always put the Parmesan cheese on because sometimes, I like it better without it. So feel free to choose cheese or not. It’s your call.
Either way, I think you’ll love this roasted corn recipe that’s perfect for summer grilling!
corn on the cob
1/2 cup mayonnaise
6 ears corn, husk and silk removed
1 cup shredded Parmesan cheese
1 tablespoon chili powder, or to taste
1 teaspoon salt
1 teaspoon black pepper
Preheat an outdoor grill for medium-high heat and lightly oil grate.
Brush a thin layer of mayonnaise on each ear of corn. Sprinkle the corn with the Parmesan cheese, chili powder, salt and pepper. Wrap each ear with nonstick aluminum foil (or spray foil with cooking spray) and place on the grill.
Grill, turning occasionally, until the kernels begin to brown, about 10 minutes.
Crevolyn Wiley is a Gainesville resident with her first published cookbook "Cooking with Crevolyn" available at J&J Foods. She can be contacted at firstname.lastname@example.org.