Fresh sweet corn is best, but frozen corn also makes a fantastic and simple veggie casserole to go with your barbecue.
Our Pitmaster Club members post recipes in The Pit and occasionally we ask for permission to share the best recipes with the public. Here is one shared by John Bowlsby, aka Spinaker, courtesy of his friend, Sever.
John Bowlsby, aka Spinaker
- 3 ears fresh sweet corn on the cob
- 1 tablespoon vegetable oil
- ⅓ cup butter
- ½ cup chopped green, red and/or yellow bell pepper
- ½ teaspoon Kosher salt
- 1 medium ripe tomato
- 1 tablespoon fresh chopped parsley
- 1 teaspoon chopped fresh basil
About the basil and parsley. You must use fresh. Dried basil and parsley are no more flavorful than sawdust.
About the peppers. Some folks find green peppers bitter. If that’s you, just use all red and yellow (or even orange!) peppers.
These recipes were created in US Customary measurements and the conversion to metric is being done by calculations. They should be accurate, but it is possible there could be an error. If you find one, please let us know in the comments at the bottom of the page
- Prep. Shuck the ears of corn, removing all of the husks and silks.
- Brush the oil over the corn kernels to corn to promote browning and prevent sticking. Alternatively, brush on mayo instead of oil for more richness.
- Fire up. Prepare a grill for 2-zone cooking by placing a chimney full of pre-heated charcoal briquets on one side of the grill’s charcoal grate in order to create direct and indirect cooking zones. Adjust the grill vents to bring the temperature to about 325°F (162.8°C) on the indirect side. On a gas grill, adjust the temperature knobs so that one half of the grill is off and the other half is heated enough to maintain a temperature of approximately 325°F (162.8°C) on the side that is off.
- Cook. Grill the corn directly over the hot side of your grill until the outside begins to brown. Rotate the corn frequently so it is nicely browned all over, about 8 to 10 minutes total. A little char is OK, but don’t walk away and leave the corn to burn.
- Remove the corn to a cutting board and let it cool enough to handle. Then cut the kernels off the cob (hold the cobs upright to do so).
- Melt the butter in a 2-quart (1.9 l) saucepan over medium heat. Add the corn and peppers, cover, and cook over medium heat until the veggies are crisp yet tender, 10 to 12 minutes, stirring occasionally.
- Meanwhile, chop the tomato into ½-inch (12.7-mm) pieces. You should have about 1 cup (236.6 ml). Remove from pan from the heat, and stir in the chopped tomato, parsley, and basil. Cover, and let stand until the tomato is heated through, about a minute.
- Serve. Serve warm.