Monday, March 09, 2009

Food and a Confession (of sorts)

I'm just going to get the confession out of the way right now. I can't stand the guilt any longer. It's giving me writers' block.

I've had this post in my head for months. It's one of those not-so-earth-shattering bits of knowledge that I think it'd be fun to share, so I've filed it away in my head to put out there when I can't think of anything better. And guess what? I can't think of anything better. So here it is.

Wow! That felt great. Confession really is cleansing.

This time of year I measure my days in dirt . . . meaning, how much dirt is blowing around in the air. Yesterday was a good day. The wind was blowing, but not hard enough to blow the dirt from the next county over in my back door. So, we fired up the grill.

We haven't grilled in a while, it being winter and all, but it's one of my favorite ways to cook. Probably because I don't really do the cooking when we grill. That's totally Honey's domain. I don't even know how to turn it on.

But since I like grilling so much, I look for ways to cook other stuff on the grill besides meat. Because what could be better than a whole entire meal cooked on the grill and not in my kitchen?

Last summer I was just beginning my little weight loss venture, and I happened upon a recipe for grilling corn on the cob. I didn't really like the ingredients it suggested, but it did spark a tiny bit of creativity in my little head and I tried my version of the grilled corn on the cob.

And I'm going to share it with you, today, in honor of the unofficial beginning of grilling season.

*Disclaimer* Remember, it's not earth shattering, so there is a significant chance that I'm not the first one to suggest this as an acceptable way to grill corn.

You'll need some foil, some I Can't Believe It's Not Butter spray, and some Ranch dressing mix. I use Hidden Valley because they are the originators of ranch dressing. Oh, and some corn, which is not pictured here because I didn't think about taking pictures until our corn was actually cooking. We use the smaller sized corn on the cob (about 3 inches). Ours is almost always frozen because I never plan far enough ahead to defrost it before we're ready to cook it.

Tear a piece of foil large enough to wrap up 1 piece of corn. On the foil, spray 3-5 sprays of butter, and sprinkle a bit of ranch seasoning. Roll the corn in the butter/seasonings, and then wrap.

Grill for about 20 minutes if corn is still frozen when you start, less if yours is thawed.

Unwrap and serve with whatever meat dish you're having. It's so yummy and easy!


Misty said...

i am totally hungry now! Thanks...

Jennifer said...

how do you come up with these things?? You are so my hero! lol Im going to use this recipe! looks yummy!

javamamma said...

Sounds way good!

Mommy Cracked said...

5 have a slight obsession with corn and I can''t wait to try this when Cracked Daddy is on vacation next week! THANK YOU!!!

realitymomma said...

i hope you have more confessions!

Diet Dramatic said...

I love corn on the grill. I soak it in the husk, then grill it while still in it's natural wrapper. It kind of steams within itself. It comes out super sweet, and then I hit it with some ICBINB spray.

It's still cold here, but I'll be trying your recipe (along with some grilled pineapple...yum) very soon.