Juicy “Popcorn” on the Cob
On July 4th my son Eli James Bronner was born. What does that have to do with this recipe? Not much other than the fact that for the last month I have been so preoccupied with my beautiful little boy that I haven’t been cooking in the kitchen very much. Enter my husband, Michael Bronner, who never found a food that he couldn’t cook on the grill. This summer nearly every meal he makes comes with corn-on-the-cob, boiled first and then grilled for flavour on the barbeque. But not just any ordinary corn-on-the-cob. He makes, and I kid you not, Juicy “Popcorn” on the cob. It’s not “popped” mind you, and not dry at all (hence the adjective “juicy”), but it sure tastes like popcorn in every tantalizing mouth-watering sense of the word. It’s a rather simple recipe really, just fresh corn on the cob, olive oil, coconut oil, salt and pepper, but it seriously is some of the best corn you will ever taste.
- Corn on the cob
- Dr. Bronner’s Coconut Oil (melted)
- Organic Extra Virgin Olive Oil
- Salt and Pepper to taste
Heat bbq on high. Remove husks from corn. Bring a big pot of water to boil. Boil corn for 15 minutes. Remove corn from water and brush with coconut and olive oil. Season with salt and pepper. BBQ corn just until you see char marks. Remove from bbq and baste again with olive and coconut oil. Serve warm. Enjoy!