Twins Judy & Joy: It's time to start grillin' and chillin'

Summer is here and that means lots of grillin’ and hopefully chillin’! If you haven’t tried corn roasted on the grill you should. It’s amazing!

As soon as our Mom sees the first ear of corn in the grocery store, she tells us the same story she has been telling us for years. Of course, we don’t say anything and let her go on and on ... and on about how her father, PaPa Tony, would bring home the “horse corn” every summer. It was the corn that was on the stalk a little longer until the end of the season and the kernels would get really big, fat and juicy and incredibly sweet. Papa would slather his corn with a big helping of sweet fresh butter, and using his front teeth only, he would bite into the corn making the biggest crunching noise like a horse. The kernels would burst, popping and spurting juice all over his face. We would laugh and giggle (which is why he did this) as Nana would remind him of his table manners. On gosh ... how we wish we could sit at that table again with him once again … we miss and love you Papa.

We have been experimenting using beer in some of our recipes and our beer butter recipe is perfect for the summer grilling season, especially slathered on roasted corn. Get creative and have some fun. Experiment with all the different flavors these wonderful new craft beers have to offer. Enjoy!              

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Grilled Corn with Beer Butter                        

Corn on the cob, husks pulled back and tied (silk removed)

1 shallot, minced

2 tablespoons olive oil

1 stick softened butter

2 tablespoons beer

salt and pepper to taste

In a small skillet over medium heat, cook shallot in hot oil 5 minutes or until tender. Stir in 2 tablespoons beer. Remove from heat. Cool 10 minutes. In a small bowl combine softened butter and shallot mixture. Season with a pinch each of salt and pepper. Taste it! If you prefer more beer, go ahead and add. Also, you can now add salt and pepper. Transfer to waxed paper, shape into a log. Wrap and freeze. Do this a day before.                             

For the corn, pull back the husks and tie with butcher's twine, I used pieces of the husk for ties. Remove the silk from the corn. Place the prepared ears of corn on a medium heat grill, rotating the corn as needed to keep it from getting charred too much on one side. After a couple of turns, place the corn husk on an indirect heat (moved to the side of the grill) or on the top shelf of your grill, and close the cover. Allow the corn to slowly continue cooking for approximately 15 minutes and kernels are golden in spots.