Roasted Corn on the Cob * Underwood’s “It’s My Rub!”

We love roasted corn and “It’s My Rub!” is a great way to boost the flavor and enjoyment of this beloved vegetable!

We were serving a corn dish at an Eggfest and would take the corn off the grill and place it on a tray behind us to hold while we were removing the kernels from other cobs.  I turned around and people were coming from behind the booths and grabbing the corn before I could even prepare it. I was a little shocked and had to move it to a location out of reach.  Amazing how people would smell it and come running.

Here is a simple way that we prepared it.  You can eat it on the cob or remove the kernels as we have here.

Prepare

Take four husked and cleaned cobs of corn and coat them with olive oil and lightly salt.

Grill

I use direct heat to roast the corn on the Big Green Egg or any grill. You want to lay the corn on the grid and turn every few minutes until all sides are cooked and have some charring, but be careful not to burn the corn.

 

 

 

 

 

Remove the Kernels for the Cob

Stand the cobs on end or lay the cob down and slice the kernels from the cob. One method that works very nicely, especially if you are doing this from many cobs, is the put a small bowl upside down in a larger bowl. Stand the corn cob on end on top of the smaller upside down bowl and slice the corn kernels from the cob. The kernels fall away from your cutting area into the large bowl. See pic.

 

 

 

 

 

Season the Corn Kernels

Add a couple of tablespoons of butter or mayonnaise and mix into the corn. Season the corn with “It’s My Rub!” Power Blend.

Keep an eye out for our recipe for Elote Con Crema!

I hope you and your friends enjoy these chips!  And, when people ask, “what makes this taste so good?”…you can proudly say, “It’s My Rub!”

Thanks for reading!

Bruce and Kelley Underwood

Copyright 2015 Underwood’s It’s My Food!, LLC