# Grilled Corn on the Cob

Grilled Corn on the Cob is among the simplest methods to relish fresh summer sweet corn. Whether grilling it in the husk for additional moisture or directly over the flames for a richer char, just a touch of butter, salt, and pepper are required to complete this straightforward side dish.

Pair it with a succulent grilled chicken sandwich and prepare extra to incorporate into a beloved grilled corn salad.

## Holly’s Recipe Highlights: Grilled Corn on the Cob

– **Flavor:** Grilling accentuates the corn’s innate sweetness, producing smoky, charred kernels that complement melted butter, salt, and pepper perfectly.

– **Tools:** A grill, tongs, and a pastry brush if grilling the corn directly without the husks.

– **Serving Suggestions:** Present this grilled corn alongside air fryer burgers, grilled chicken breasts, oven-baked BBQ ribs, or your favorite summer salads for an effortless, crowd-favorite meal.

**Cooking Time:** 20 Minutes
**Servings:** 4 Cobs of Corn
**Cooking Method:** Grilled

## Ingredient Notes

– **Corn on the Cob:** Select fresh ears featuring bright green husks and slightly sticky silk for the sweetest, juiciest corn. Smaller to medium-sized ears generally cook more uniformly on the grill compared to extra-large ones.

– **Olive Oil:** If grilling the corn without husks, lightly brush the ears with olive oil to prevent the kernels from drying out and to promote gentle browning. Any neutral, high-heat cooking oil may be utilized instead.

– **Butter:** Both salted and unsalted butter are suitable. Serve it softened or melted for easier coating of the hot corn before adding salt and pepper, if desired.

## Variations

– Personalize grilled corn with your preferred toppings by incorporating chopped parsley, chives, or cilantro for a fresh touch, or sprinkle Parmesan or cotija cheese on while it’s still warm.

– For those who enjoy a bit of spice, season the corn with homemade chili powder or Cajun seasoning before serving.

## Tips for Grilling Corn

– **Grilling With Husk On:** When grilling with husks intact, ensure to shake off excess water thoroughly to prevent flare-ups on the grill.

– **For Direct Grilling:** Turn every few minutes to allow the kernels to char lightly for added flavor rather than burn.

– **Use Medium Heat:** This provides better control for direct grilling, while medium-high is suitable for husk-on corn.

– **Do Not Overcook:** Corn is done when the kernels appear bright, juicy, and tender.

## Store It the Smart Way

– Store leftovers in an airtight container for up to 4 days or freeze for as long as 3 months.

– Reheat on the grill, in a skillet, or in the microwave.

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## Grilling Instructions

### To Grill Corn in Husks

1. Peel back the husks of the corn without detaching them from the bottom of the cob. Remove silk and fold the husks back into place to cover the corn.
2. Soak corn in a sink or large bowl of water for at least 15 minutes (it can soak overnight if required).
3. Preheat the grill to medium-high heat.
4. Take the corn out of the water and shake off the excess so it isn’t dripping. Place cobs on the grill and cook for 15 to 20 minutes, turning occasionally.
5. Once corn is cooked to your taste, remove from the grill, peel off husks, and serve with butter, salt, and pepper.

### To Direct Grill Corn

1. Preheat the grill to medium heat.
2. Remove husks and silk from the corn. Brush each piece with olive oil.
3. Place corn directly on the grill and cook for 10 to 15 minutes, turning occasionally.
4. Remove from the grill and serve with butter, salt, and pepper to taste.

### Nutrition Information

– **Calories:** 77
– **Carbohydrates:** 17g
– **Protein:** 3g
– **Fat:** 1g
– **Saturated Fat:** 1g
– **Sodium:** 14mg
– **Potassium:** 243mg
– **Fiber:** 2g
– **Sugar:** 6g
– **Vitamin A:** 170 IU
– **Vitamin C:** 6.1 mg
– **Iron:** 0.5 mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

**Spinach and Orzo Stracciatella Soup Recipe: An Italian Nutritious Treat**

Stracciatella soup, a traditional Italian recipe, offers a warm and wholesome meal that blends basic ingredients to deliver a savory experience. This adaptation, including spinach and orzo, introduces a charming twist to the classic recipe, boosting its nutritional content and flavor. Here’s how you can create this tasty soup at home.

**Ingredients:**

– 6 cups of chicken or vegetable broth
– 1 cup of orzo pasta
– 3 large eggs
– 1/2 cup of grated Parmesan cheese
– 2 cups of chopped fresh spinach
– 2 cloves of minced garlic
– Salt and pepper to taste
– A pinch of nutmeg (optional)
– 1 tablespoon of olive oil
– Chopped fresh parsley (for garnish)

**Instructions:**

1. **Prepare the Broth:**
In a large pot, warm the chicken or vegetable broth over medium heat until it reaches a simmer.

2. **Cook the Orzo:**
Incorporate the orzo pasta into the simmering broth and cook for about 8-10 minutes, or until the pasta is tender yet firm to the bite. Stir occasionally to avoid clumping.

3. **Prepare the Egg Mixture:**
In another bowl, whisk the eggs, grated Parmesan cheese, a pinch of salt, pepper, and nutmeg until thoroughly mixed.

4. **Add Spinach and Garlic:**
In a small pan, heat the olive oil on medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Stir in the chopped spinach and cook until it wilts, around 2-3 minutes.

5. **Combine Ingredients:**
After the orzo is cooked, lower the heat. Gradually pour the egg mixture into the pot, stirring constantly with a fork or whisk to form slender strands of cooked egg, mimicking “rags” or “stracciatella.”

6. **Incorporate Spinach:**
Mix the sautéed spinach and garlic into the soup, stirring to blend all components. Let the soup warm for an additional 2-3 minutes.

7. **Season and Serve:**
Sample the soup and modify the seasoning with extra salt and pepper if necessary. Serve the soup into bowls, top with fresh parsley, and enjoy right away.

**Nutritional Benefits:**

This Spinach and Orzo Stracciatella Soup is not just tasty but also loaded with nutrients. Spinach is rich in vitamins A, C, and K, in addition to iron and calcium. The eggs provide premium protein, while the orzo contributes a satisfying texture and energy-boosting carbohydrates. The Parmesan cheese adds a rich depth of flavor and additional calcium.

**Conclusion:**

Spinach and Orzo Stracciatella Soup is a flexible and simple dish that can be relished as a light lunch or a fulfilling starter. Its blend of nutritious ingredients and comforting tastes makes it an excellent option for any event. Give this recipe a try to savor a piece of Italy right in your own kitchen.

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### Black Bean Confetti Salad 2.0: A Spring Treat

Spring signifies rejuvenation and liveliness, and what could be a more fitting way to honor it than with a refreshing and vibrant salad? The Black Bean Confetti Salad 2.0 is a charming dish that embodies the spirit of spring with its lively ingredients and tangy flavors. This refreshed take on a traditional recipe blends the robust nature of black beans with the crispness of fresh produce and the richness of avocado, making it an ideal complement to any meal or a standalone option.

#### Ingredients

To create this lively salad, you will require the following components:

– 2 (15-ounce) cans black beans, rinsed and drained
– 3 bell peppers (a variety of colors), diced
– 1 to 2 jalapeños, finely chopped (to taste)
– 1/4 large or half a medium white onion, finely chopped
– A few radishes, finely chopped (watermelon radish adds a delightful flavor)
– 4 tablespoons olive oil
– Juice from 1 to 2 limes (to taste)
– Kosher salt
– Chili powder or tajín (a mixture of chili powder, lime, and salt)
– Approximately 1/2 cup fresh cilantro, chopped
– Tortilla chips for serving (optional)

#### Instructions

1. **Mix Ingredients**: In a spacious bowl, combine the black beans, bell peppers, jalapeños, onion, and radishes.

2. **Dress the Salad**: Pour olive oil over the mixture, add the juice of one lime, and incorporate 1 teaspoon of kosher salt. Season with chili powder or tajín to taste.

3. **Incorporate Freshness**: Carefully fold in the chopped cilantro and diced avocado.

4. **Taste and Modify**: Sample the salad and modify the seasoning as required, adding extra lime juice or salt if preferred.

5. **Serve**: Enjoy the salad right away, scooping it up with tortilla chips. If there are leftovers, they can be kept in the refrigerator for a few days.

#### A Multifunctional Dish

The Black Bean Confetti Salad 2.0 is not merely a side dish; it can fulfill various roles. It serves exceptionally as a party appetizer, a light lunch, or a topping for quesadillas. Its mix of vegetables, protein, and fiber makes it a healthy choice that can seamlessly integrate into a hectic schedule.

#### Conclusion

With its vibrant hues and fresh tastes, the Black Bean Confetti Salad 2.0 is a tribute to spring that can be savored all year long. Whether you’re entertaining guests or just seeking a quick and nutritious meal, this salad is guaranteed to delight. Embrace the season and infuse your kitchen with a taste of spring!

This stuffed acorn squash represents the coziest autumn meal, roasted to caramelization and topped with a pecan-rice filling! It’s naturally gluten-free, vegetarian, and can easily be made vegan.

I’ve experimented with numerous acorn squash recipes over the years, but this one stands out as my top choice. The creamy squash is roasted until soft, then adorned with a toasted pecan rice filling that will make your kitchen smell like an autumn haven!

Do you recognize the aroma of onions and celery sautéing? This recipe embodies that fragrance! It’s vegetarian, can be easily transformed into vegan, and is naturally gluten-free, making it suitable for various diets. Plus, it’s a hit with crowds. Everyone I’ve served it to quickly requests the recipe.

5 Star Reader Review

⭐⭐⭐⭐⭐ “Wow! This recipe exceeded my expectations. The aroma of celery and onion cooking together creates a magical experience. The way the squash steamed with every delicious bite was incredibly satisfying. My wife declared this the best acorn squash recipe she’d ever tasted. She admitted she hadn’t been fond of acorn squash before, but this recipe changed her mind!” -Michael

How To Cut Acorn Squash

The trickiest aspect of stuffed acorn squash is cutting it. Acorn squash are notoriously tough and can be challenging to slice open. To ease your concerns about this small but formidable squash, here’s a quick guide on how to cut it:

– Microwave it first (optional, but helpful). If desired, microwave your acorn squash for around 3 minutes before cutting. This softens both the skin and flesh, making it simpler to cut. It’s not mandatory but can be beneficial, particularly if you’re apprehensive about your knife skills.

– Use a large chef’s knife. It’s time to bring out the heavy artillery! Select your largest, sharpest knife for this task.

– Locate a groove and cut one half first. Don’t attempt to slice through the stem! Identify a groove on one side of the squash, insert your knife there, and cut about halfway around the squash. Keep your fingers curled back and out of harm’s way.

– Cut the other side, then separate it. Slice around the tip of the squash and then cut around the other side in the same manner. After that, simply pull it apart using your hands! There you go.

How to Roast Acorn Squash for Stuffing

Once you have learned how to cut the acorn squash, roasting it becomes quite easy! The process is the same whether you leave it in halves or cut it into wedges as we demonstrate here.

– Preheat to 450 degrees. A hot oven ensures optimal roasting: it leaves the squash soft and nearly caramelized.

– Drizzle with olive oil and sprinkle with kosher salt. This basic seasoning is all you need for excellent flavor. Place the squash cut side down on a parchment-lined baking sheet.

– Roast until tender, approximately 35 to 40 minutes. The exact time will vary based on the squash, so be sure to check for tenderness with a fork.

Did you know the skin is also edible? After roasting, the skin becomes softer and easier to consume. You can follow these instructions whenever you’d like to prepare roasted acorn squash. But if you aim for stuffed acorn squash… well, keep on reading!

Making the Pecan Rice Stuffing

For a more classic “stuffed” appearance, you can keep the acorn squash in halves. However, I prefer to slice it into wedges to make it simpler to eat and serve. Sometimes, a half of a squash can overwhelm a plate, so wedges simplify portioning.

This rice and pecan stuffing truly fills your kitchen with the scent of autumn bliss! The combination of onion, celery, garlic, and herbs creates something divine. With the added crunch and rich flavor of buttery pecans, you’ll find yourself sneaking tastes of the stuffing on its own. This recipe is ideal for a cozy autumn supper or even as a vegetarian main course for Thanksgiving.

Here are the essential steps to prepare the stuffing for acorn squash (see the complete recipe below):

– Cook the rice: Combine the rice in a pot and simmer for about 15 to 20 minutes until tender. Then mix in dried sage and salt.

– Prepare the stuffing: While waiting for the rice to finish cooking, begin making the stuffing: sauté onion, celery, and garlic, then add thyme and oregano. Once the rice is cooked, mix it in along with the toasted pecans and butter (or olive oil for a vegan option).

– Serve: Once the squash is done, spoon the stuffing over the edges of the squash and serve.

Variations To Try

There are countless ways to create stuffed acorn squash. You might also want to try my quinoa-stuffed acorn…