Old Bay Grilled Corn

If you've already made the big Independence Day grocery store trip, I'm sure you included corn in your food haul. If you didn't, I'm sure that after this recipe you'll be heading back to the store to make this Old Bay Grilled Corn.

Roasted, charred corn is a summertime classic; I love both the look and taste of it. Rachael Ray gave me the easy tip that the corn can be placed directly on the grill (preferably on an upper rack). It picks up a smoky yet sweet flavor from the grill.

I always like to make deals when cooking - so, if you shuck the corn, ask one of the men to man the grill. Just make sure he has a cold beer close by.

Brush the corn cobs lightly with olive oil and place directly on the grill, turning occasionally, until the corn is tender and just getting charred, 12 to 15 minutes. You do need to be careful because it can burn and dry out easily, so be sure turn often.

You'll then want to get the corn off the cob, in kernel form. If you've ever cut the kernels off by simply holding it over a bowl, you probably know that the corn cob can slip from its position and the kernels goes flying all over the place. Not pretty or fun to clean up.

To solve this, you can remove corn kernels from the cob using a bundt pan! Stand the corn cob upright, with the tip of cob placed in the center hole of the bundt pan. Holding the cob steady, use a sharp knife and make long downward strokes on the cob, separating the kernels from the cob. They'll fall right into the pan and won't leave you with a huge mess of kernels all over your counter.

^^ whodathunkit? ^^

Add the corn to a large bowl and season with plenty of butter, garlic powder, black pepper, salt, and Old Bay. Mix together and add more to taste. We grilled 10 corn cobs and it made enough to feed around 14 people.

Wishing you a happy and healthy Fourth!

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Old Bay Grilled Corn

• 6-10 corn cobs, shucked and de-husked
• Olive oil for coating
• Old Bay Seasoning, black pepper, salt, and garlic powder to taste

1. De-husk and shuck ears of corn.

2. Preheat a grill or grill pan to medium-high. Brush corn cobs lightly with olive oil and place directly on the grill, turning occasionally, until the corn is tender and just getting charred, 12 to 15 minutes. The kernels will brighten in color and then caramelize. When you see golden brown spots, it’s probably done.

3. Remove the corn from the grill and the corn cob upright, with the tip of cob placed in the center hole of the bundt pan. Holding the cob steady, use a sharp knife and make long downward strokes on the cob, separating the kernels from the cob. Complete this step for all cobs.

4. Transfer corn to a separate medium size bowl and season with butter, garlic powder, salt, black pepper, and Old Bay Seasoning.