Tailgate Treats & Eats: Grill Corn and "Scalloped" Potatoes

Bringing you some of the side products that came out of the K2-Parental Guinea Pig brainstorm session about what to grill up with our Zowie Burgers.  The results were dee-lish.  Easy to make so you can focus your energy elsewhere, like screaming in the stands or smack-talking the opposition.  These are actually some old family favorites, so thanks to the PGPs for suggesting them!

Dad's Grill Corn

5-6 ears of corn
5 gallons water
1/4 cup salt

You want to remove the outer husk layer(s), but leave enough to still provide a light sheath around the corn.

Mix the water and salt together in a large pot or bucket.  Then add in the corn and let soak for about 4 hours.

Remove the corn and allow to drain briefly, then set on grill over hot coals.

Cook approximately 10 minutes per quarter rotation (total of about 40 minutes).  Since the husk sheath is thin, if the corn gets grill marks, not to worry.  I think they actually taste better with a little marking on them.

When done, remove from grill and slather with butter, liberally sprinkle with salt and enjoy!

Mom's "Scalloped" Potatoes

2-3 dozen small yellow potatoes (about 2-3" in diameter)
4-6 tbsp stick butter

salt and pepper

aluminum foil
1/2-3/4 cup grated Asiago cheese

Wash and pat the potatoes dry.  Remove any uggies from the skin, but leave the skin on.

Slice the potatoes into 1/4" slices and divide into three piles.

Lay each third on a sheet of aluminum foil.  You want a big enough piece of foil that you can fold over and cover the potatoes making a nice flat packet.

Divide the butter up and dollop or "pat" on top of the potatoes and sprinkle with salt and pepper.  Fold the foil over the potatoes to create a flat packet. 

Cook about 20 minutes per side on grill over hot coals.

Remove the packets from grill, then open.  Sprinkle the cheese (divided between the three packets) over the potatoes and then close the packets again.

Let those sit for about 5 minutes, then serve.  Mmmmmmm.

NOTES

I've had people tell me that they add lime juice to the corn soaking water to give the ears a bit more zest.


Because grills can vary, heat can vary, cooking time can vary too.  You can use the time mentioned above as a guideline, but I recommend playing it by "ear" when you're actually cooking. (Yeah, I went there.)


If you don't have Asiago cheese, I would HIGHLY recommend using another hard pungent cheese.  You don't need to use a lot if its strong because even a little will go a long way.  You're not trying to overwhelm the potatoes, just give them a bump up on the flavor scale.