BBQ Corn in the Husk with Lime and Chili Pepper Flakes

One of the great treats of summer is BBQing fresh corn. Especially when done over charcoal it has a terrific smokey and sweet flavour with corn's signature crunch!

It is also really easy to do and a guaranteed crowd-pleaser.

There are a few ways to do corn over charcoal (and we may return with a second installment) but our family favourite produces a great combination of smokey kernels that will be slightly charred or browned in spots while also keeping the corn very moist.

To begin you need to buy fresh corn on the cob still in the husk.

Take your corn and peel away the first outer layer of the husk leaving the second layer still in place. It will be slightly open in parts.

Place the corn in water and let it soak for 15 minutes.

Meanwhile, prepare your charcoal grill as usual. When ready, place your corn over the coals on the grill so that a some of the husk is between the corn and grill.

Cover with the flue open and BBQ for around 20 minutes. It is critical that you cover the BBQ or the corn husk will burn away too much.

Turn the corn at least a couple of times while it is BBQing, especially if you find some of the inner corn is charring more than you like, remembering to put the cover back on the BBQ after turning.

The outer husk will burn, which is totally expected and normal.

When the corn is done, simply pull back the burnt husk and serve on the cob or after cutting the kernels off.

This is most often served with butter, salt and pepper -- and that is delicious of course! But as an alternative we suggest serving the corn with lime wedges and red chili pepper flakes. You squirt the lime juice over the corn and sprinkle on some of the chili pepper flakes to taste (and salt to taste as well).

The tart citrus and bit of heat work wonderfully with fresh corn's sweetness.

A perfect summer side that pairs with just about anything else you are making that day!

Enjoy.

See also: Trout in Corn Husks, Pickled Mushrooms & other 19th Century Recipes from Madame Benoit

See also: Lamb & Chicken BBQ Burgers

1974's Classic Canadian Cooking with a Summer Porterhouse BBQ Menu -- Vintage Cookbook TBT

Vintage Cookbook: Classic Canadian Cooking -- Menus for the Seasons by Elizabeth Baird

Publication Details: James Lorimer & Co., 1974

Classic Canadian Cooking - Menus for the Seasons is a terrific look at rustic, mid-century Canadian fare and is centred around a really clever idea -- it is set-up as a series of seasonal menus.

It has over three hundred recipes all of which are arranged with other recipes as part of a large, cohesive meal. So, for example, there is a spring "Easter Dinner", a fall "Roast Loin of Pork with Thyme Dinner" (as well as, needless, to say, a Thanksgiving menu), a winter "New Year's Buffet", etc. In all there are over 30 themed menus of this kind.

The recipes are really good, with generally widely available and seasonal ingredients, and are presented in an easy to read format without too much glitz and with small charming illustrations throughout. It is also very much a cookbook that reflects the sensibilities of the seventies -- or, at least, of seventies cookbooks!

As, of course, it is now summer, we will be sharing a summer menu -- and, as my readers know, being a fan of both BBQ and steak, I have chosen a BBQ steak menu! It has options for two salads (though I suggest the Hellfire salad, which is terrific) and a variety of desserts.

Down the road, this cookbook may make a reappearance. It has a Thanksgiving menu, as I noted above, and it is one that is pretty hard to beat!

 (Click on images to enlarge)

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See Also: A beginner's guide to charcoal grilling a steak...with Schwartz's Montreal Steak Spice & Grilled Salami

One Skillet Beef and Bean Stew

I love making beef stew in a frying pan. It is an easy way to make a delicious and hearty meal for yourself, a couple or a small group.

There are many variations one can do with skillet stew, but today I am sharing a beef and bean recipe in a tomato based sauce.


First, take 1-2 pounds of stewing beef cut into chunks and salt and pepper to taste. I like a good amount of both.

Heat some extra virgin olive oil in the frying pan on your burner set to medium high. When ready, add the beef and brown all over.

When the beef is fully browned, add the following ingredients, stirring them in and together slowly:

1 large can of diced tomatoes (I like to use the pre-seasoned variations)
1 cup of beef stock
1 can of black beans or kidney beans
1 can of kernel corn (not cream corn)
2 tablespoons of Worcestershire sauce
1 teaspoon of mustard powder
1 teaspoon of browning liquid (this is not necessary, but is a nice addition)
1 minced or crushed garlic clove
a few dashes of Tabasco (this will not make the stew spicy, but adds real flavour)
More salt and pepper to taste

Once you have added all the ingredients bring to a boil and then turn the heat down to low and simmer for 1 1/2 to 2 hours until the beef is tender. It should flake easily when pushed with a fork.

If, while simmering, the stew thickens too much, add more stock as required.

This is great served with rice, crusty bread and your favourite table red wine.

Enjoy!