Bob Sykes Bar B Q
Grilled Corn Salad Recipe
1 to 2 tablespoons of basalmic or red wine vinegar
1/4 cup finely chopped fresh basil
1/4 cup Bob Sykes BBQ Sauce
2 1/2 lbs local tomatoes cut into wedges
1 1/4 cup local grilled and smoked corn, cut off cob (SEE: recipe below)
4 cups of lettuce (arugula or spring mix will work)
1 red onion, thinly sliced
In a bowl, mix vinegar, barbecue sauce and basil.
Add corn, tomatoes, onion, and lettuce and enough dressing to
Season with salt and pepper.
Fresh corn on the cob
2 Tbsp. unsalted butter
Salt to taste
Black pepper to taste
1 tsp. minced garlic
1/4 tsp. smoked paprika
Clean ears (don't take the husks off), cut the tips off and soak ears in water for one hour.
Melt butter. Mix butter, salt, pepper, garlic and paprika in a bowl.
Shake off excess water, peel husk back.
Brush butter mix over corn. Re-wrap the corn in their husks and then wrap the ears using aluminum foil.
Grill over a gas grill for 20 minutes, rolling over every five minutes.
Grill over a charcoal grill for 45 minutes, rolling over every 5 minutes.
GDA Cooking - April 14, 2014