Tasty Tuesday

It's the season for Indiana Sweet Corn! We have a local farm that sets up with corn wagons at various locations around Lafayette. Fortunately, one of the locations is just a mile from our house. Yeah for sweet corn! Our favorite way to cook sweet corn is on the grill. We soak the corn (husks and all) in a bucket of water for at least one hour and then Ryan grills it for 25 minutes. The corn always turns out perfect. It's not tough, it doesn't heat up the house, and the silks fall off with no effort. I whipped up this Basil butter the other night for the sweet corn. It was a tasty combination.

Basil Butter

1/4 cup unsalted butter
1/4 cup Parmesan cheese
2 TB finely chopped fresh basil leaves
1/2 tsp kosher salt
1/4 tsp black pepper
1/4 tsp garlic powder

Mix all together until combined.

I made grilled tomato and mozzarella cheese with the leftover basil butter. I just spread the bread with basil butter and cooked as usual. Yummy!

Along with the sweet corn with basil butter we grilled some chicken thighs. I found this rub recipe in Weber's Big Book of Grilling (a great cookbook if you love to grill). The chicken was juicy and full of flavor.

Cajun Chicken Thighs

Rub

• 1 tablespoon light brown sugar
• 1 tablespoon granulated garlic
• 1 tablespoon granulated onion
• 1 tablespoon paprika
• 2 teaspoons dried thyme
• 2 teaspoons dried oregano
• 2 teaspoons fresh coarse ground black pepper
• 2 teaspoons kosher salt

Chicken

• 16 (4 ounce) boneless skinless chicken thighs
• extra virgin olive oil

1. Make the rub: in a small bowl, combine all the rub ingredients.
2. Rinse chicken thighs under cold water; pat dry with paper towels.
3. Coat chicken with the rub, then brush or spray with olive oil.
4. Grill the thighs over Direct Medium heat until the meat is firm and the juices run clear, 8-10 minutes, turning once halfway through grilling time.