Finally. The first unofficial week of summer is here. Memorial Day weekend marks the debut of your grill, and the chance to fill your (hopefully) sunny D.C. backyard with the smell of barbecue and the sound of happy guests.
Whether you’re the host or bringing a delicious bite to a friend’s, our spicy charred corn on the cob will be sure to please the crowd.
The Recipe: Mini Chili-Dusted Corn On The Cob
You need some veggies to complement to your juicy BBQ meats. Corn is sweet, in season, and tastes amazing cooked right on the grill.
All you need is fresh corn on the cob and a few zesty spices. Peel the husk off of the corn carefully. (You’ll need it for your presentation!) Chop each cob up into three to four pieces. Dust with salt, pepper, and red chili powder. Squeeze some lemon on top for a pop of flavor.
Grill until slightly charred and serve juicy, crisp, and piping hot.
The Presentation: Corn Husk Canoes
Now the fun part. If you’ve tried any of our appetizers at Heirloom, you know we’re all about presentation. We love seasonal and natural accents for decor.
Leave your ceramic platter behind and grab those corn husks. Lay your mini corn on the cobs across the flattened husks, and serve on a wooden platter. This rustic look will give your BBQ an authentic southern feel.
We know your guests will love this traditional corn on the cob dish with a twist of Heirloom spice and style. Feeling inspired? Let’s get started on a menu for your next summer bbq!