Kingsford® Preserve the Pit

Kingsford remains committed to celebrating Black barbecue culture by launching the second year of Preserve the Pit and doubling the investment in aspiring barbecue professionals.

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Kingsford® Signature Flavors

Signature Flavors infuse your grilling experience with rich, full-bodied flavor and aroma that’s been known to cause some serious neighbor envy.

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An American Story

The history of grilling at Kingsford is a classic American story. It all started in 1919 when Edward G. Kingsford helped Henry Ford procure a stretch of timberland to supply wood for his auto plants.

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American Pride

An American-made company founded over 100 years ago, Kingsford has a lot to be proud of. Our employees have been continuing the family tradition in backyards across the nation.

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Let's get grilling

1 Without removing the corn husks from the corn cob, peel husks down, uncovering the ears of corn. Remove the silk from the corn ears. Cut the ear of corn from the stalk (a small piece of corn can be left on the stalk). Place the corn husks, still attached to the stalk, into a bowl of water.
2 Cut each ear of corn, the zucchini and eggplant into 3/4-inch medallions. Place medallions into a medium mixing bowl.
3 In a small bowl, add softened butter, Dijon mustard, lemon juice, thyme, minced onion and garlic salt. Blend well and add mixture to the bowl of vegetable medallions. Make sure all vegetables are coated well.
4 Pierce each corn stalk with a metal skewer. Add vegetable medallions one at a time to the skewer, alternating variety. The last vegetable on each skewer should be a corn cob tip. Fold the corn husks back over the vegetable medley, forming what looks like the original ear of corn.
5 Preheat charcoal grill to 400°F. Wrap vegetable medley corn husks in aluminum foil and place on hot grate over direct heat for 20 minutes, turning once (cooking 10 minutes on each side). Carefully remove foil and vegetable medley corn husks on hot grate over direct heat for 10 minutes, turning several times to prevent burning. Remove corn from grill and peel down husks for a great presentation.
Cooking for 4 people

Ingredients


  • lemon juice
    1 tablespoon
  • dry thyme
    1 teaspoon
  • minced onion
    1 teaspoon
  • eggplant
    2
  • zucchini
    2
  • Dijon mustard
    3 tablespoons
  • corn in husks
    4 ears
  • 12-inch metal skewers
    4
  • butter salted
    1/2 cup
  • garlic salt
    1/2 teaspoon
  • Kingsford® Charcoal with Mesquite

Main Ingredient: VegetablesMeals & Dishes: Sides & SnacksTagline: Zucchini and eggplant steamed in a husk.Expert's Note: Corn and zucchini medallions are seasoned, skewered and grilled over a hot bed of charcoal while enveloped in corn husks. Meals & Dishes: DinnerCredit: Chris LillyCooking Method: GrilledOccasion: Picnic/July 4thPopular Collections: Quick & Easy


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Adventurous Eats


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