Here is a great summer side dish......
Will serve 6 - 8 people
6 Ears fresh Corn
2 Onions, sliced thick
1 small jar roasted red peppers, drained
1/2 stick butter melted
1/3 cup Olive Oil
1 Tbsp Garlic Powder
1 Tbsp Onion Powder
1 Tbsp dried Basil
1/4 cup red wine vinegar
Salt & Pepper
1/2 Fresh Lemon - juiced
About 8 leaves of fresh basil chopped
1/4 bunch flat leaf parsley chopped
Wood for smoking - I used Apple. Chips works well here.
Husk corn. Melt butter and add olive oil, garlic powder, onion powder & dried basil
Brush the butter mixture on each ear of corn.
Get grill going and when hot, add the wood of your choice.
Put corn on grill and turn frequently, brush with butter mixture. You will corn popping while cooking, but no pop corn!!
When corn is done, it should be golden in color with some char marks, it will cook for about 10 minutes, remove to let cool.
Brush onion slices with butter mixture, if needed add additional olive oil to butter.
Cook onion slices till tender and remove.
With sharp knife, slice the corn off the cob and place in bowl. Chop onion slices and red peppers and add to
Add the chopped fresh basil and parsley and lemon juice to corn mixture, stir to combine.
Add olive oil and vinegar to corn and mix well. Taste and add salt & pepper to taste.
Cover and refrigerate. Serve salad cold.