Cream it, grill it, pan fry it, throw it in a stew.
No matter what you do, I’ll love it. And I might even love you.
It’s an epic sort of love, I posted about grilled corn last year and I’ll probably post about it next year too.
I mean, look at this beauty:
Talk about tasty. YUM.
We pulled back the husk, stripped out those little white hairs, rubbed on some olive oil, and then lovingly sprinkled Grill Seasoning on all the cobs. Then we wrapped them back into their husks and tied them with string to keep all that goodness inside:
Then we threw those puppies on the grill and let the magic happen.
Some people know it as Lowcountry Boil or a Shrimp Boil. No matter what you call it, everyone can find something they can eat in this delicious medley.
Here are the guidelines for greatness:
1 gallon water, salt to taste
1/2 a pack of our Frogmore Stew blend
2 lbs sausage of your choice
4 ears of corn cut into 1/4ths
8 to 10 small onions, whole (OR 2 large onions cut in quarters)
8 to 10 small potatoes
2 lbs shrimp unpeeled
The above will serve around 4 to 6 people. Bring water to a boil with Frogmore Stew seasoning. Boil 10 minutes to season the water. Add the sausage, return to a boil. Cook 5 minutes or until the sausage is cooked. Add the corn, and onion, return to a boil. Add potatoes & return to a boil, cook until done, 15 to 20 minutes. Add shrimp, cook until pink about 2 to 3 minutes depending on size. Strain and serve with choice of bread (we used baguette, from Baguette Magic, but cornbread or hushpuppies would work too).
But let’s talk about some of your options, because Frogmore Stew is all about the options. All the above ingredients are GUIDELINES. If Caitlin is coming over please add some more corn, if you know you have some heat lovers amongst your guests add some spicy sausage to your 2 lbs of sausage. If you have vegetarian guests, make a smaller pot for those veggie lovers with cauliflower instead of all that meat.
Most importantly listen to your heart and your stomach and enjoy!
And easy too, just pull back the husk and get rid of all those hairs. Coat the corn with a little olive oil and sprinkle with the blend of your choice! We put our Mediterranean Oil Blend on half the ears and Grill Seasoning on the other half. Fold the husk back up and tie with culinary string. Now they are ready for the grill!
If you don’t want to mess around with the husk you can husk the corn completely. Once you have oiled and seasoned them, wrap the ears up in aluminum foil and throw them on the grill.