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It looks like corn, it's a dish, it's a corn dish. It probably goes without saying, but we'll say it anyway: We at Peppers of Key West love to grill. When it comes to grilling corn, there are two things we always do. First is indirect heat. If you're using coals then put the corn above a cooler spot or start out by piling the coals to one side. If you're using gas, leave the front burner off. Then, put the corn in the "cool spot." Second is the sauce. Before it goes on, paint it with your favorite marinade and continue to do so as you rotate it during cooking. You'll know it's done when all of the kernels are a juicy, darker yellow.
Of course, butter is the goto sauce for this griller's favorite side dish. There's nothing wrong with that, but it's been done before. Another easy, but delicious, sauce to use is simple soy. It adds the same salty taste, but has a more crisp taste than the butter. Then there's everything else- anything else really. Psycho Soy, Hot Sauce, Veggie Marinade, it just goes on and on. Like the flavor of butter best, but want some heat? Add some dry spice to it on your final lathering of butter. We at Peppers of Key West like the pure dried pepper spices for this.
Now that you've cooked your corn to perfection, it won't fit on your plate. If it does, it's likely to go for a stroll and find it's way to the table or floor. You need a corn dish. I know, you didn't know you did, but you do. As GI Joe said, "Knowing is half the battle." Cradle your corn in a dish made just for corn, it will be happier and so will you.
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