Summer is a great time for grilling. False. It’s so hot out and to stand in front of a grill is even worse (not that I do, Sol does)! But still, summer usually reminds me of grilling. Sol and I decided to do some summer grilling. We bought teriyaki chicken skewers, chicken brats, sweet corn and yams from Whole Foods. I know, this is technically cheating since we could have definitely made our own skewers but we were feeling lazy and wanted to give these a try. I should also state that we originally went just for the skewers and saw the corn on the way in…some corn definitely made it back out with us. And, with the yams we made sweet potato fries! This was definitely a smorgasbord!
So, I have some “recipes” for this entry – for the fries and some pointers on grilling the corn. For the fries, we loosely followed Paula Deen’s recipe.
Baked Sweet Potato Fries
- House seasoning (same one used in my beef stroganoff post)
- Olive oil, for tossing
- 5 sweet potatoes, peeled and sliced into 1/4-inch long slices, then 1/4-wide inch strips
- Preheat oven to 450 degrees F.
- Line a sheet tray with parchment.
- In a large bowl toss sweet potatoes with just enough oil to coat. Sprinkle with House Seasoning (season to your tastes).
- Spread sweet potatoes in single layer on prepared baking sheet, being sure not to overcrowd.
- Bake until sweet potatoes are tender and golden brown, turning occasionally, about 20 minutes. Let cool 5 to 10 minutes before serving.
Grilled Corn on the Cob
- Carefully peel back the husk without removing them so that you can clean the corn.
- Carefully pull the husk back up to cover the corn.
- Soak corn in cold water for at least 30 minutes.
- Remove corn from water and shake off excess.
- After soaking, you can put salt, pepper and/or butter on your corn. We didn’t add anything before grilling.
- Place the corn on the grill, close the cover and grill for 15 to 20 minutes.