BBQ Corn on the Cob

I am by no means an experienced cook when it comes to BBQing. But this recipe was super simple and didn't take long to put together. I have to admit, I am pretty proud of myself for coming up with the recipe and actually executing it so well. The best part is, I walked away from the BBQ with my eyebrows still in tact! Seriously. This is a victory for me. If you talked to my best friend about my BBQing skills, I'm sure she'd tell you about the time I nearly blew up the BBQ at a condo we stayed at in Canada...

It was a gas grill and I was completely unfamiliar with how it worked. Being the stubborn person that I am, I decided to mess around with it rather than ask someone for help. With the lid still covering the grill, I turned on the gas. But I still couldn't figure out where the "on" switch was. Finally I found it. However, might I remind you, the gas was still going this whole time with the lid still on. So I had, unknowingly, created a tight enclosed container of gas that I was about to add fire to. Basically I had created a bomb. Sure enough, as soon as I clicked the little dial for the flame, the lid came bursting open, grazing my arm with flames and sending me and my friend jumping backwards. It was a miracle neither of us were seriously hurt and even more of a miracle that I didn't actually break the BBQ.

So now that you know just how stupid I am when it comes to BBQing, you can have complete confidence in this recipe being a no-brainer. If I can do it, you most certainly can!



**You'll notice I didn't add any measurements. This recipe is just a "season to your liking" kinda recipe.

BBQ Corn on the Cob

Ingredients:
corn on the cob, shucked
butter, melted
garlic salt
paprika
pepper
parsley

In a large pot, bring water to a boil and carefully place corn on the cob into boiling water. Boil for approximately 10 minutes.

Then remove the corn from the boiling water and place the corn into a casserole dish or large Tupperware.

Drizzle melted butter over corn cobs, making sure to turn the cobs as you go so they are evenly coated on all sides.

Then sprinkle corn cobs with the remaining ingredients, again making sure to turn the cobs as you go so they get an even coating all the way around.

Cover and refrigerate for at least two hours.

When you are ready to BBQ, make sure the coals aren't too hot. It's best to cook the corn when the grill is either still heating up or already cooling down after BBQing any other items you may be cooking. The corn can burn easily so be sure to only leave it on the grill for about a minute at most per side. Be sure to rotate and check your corn often! The idea is to just slightly grill the corn for the smokey taste. It doesn't take much.

Serve with a little extra salt to help the flavors really pop.