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Ingredients
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3 ears fresh sweet corn
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1 medium red onion
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1 red bell pepper
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1 orange bell pepper
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1 yellow bell pepper
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1 block soft Gournay cheese with herbs and spices
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black pepper and sea salt (to taste)
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3 tbsp. mayonnaise
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3 tbsp. vegetable oil (or high heat grilling non-stick spray)
1 Food Prep
First, prepare your corn for grilling by removing the husk and silk.
- Then, coat the sweet corn ears evenly with mayonnaise and sprinkle with salt and pepper — add cayenne if you want to kick up the heat.
- Next, cut the bell peppers in half, de-seed and coat lightly with oil or nonstick spray.
2 Grill Prep
- Fuel: We recommend Kingsford® Original Charcoal Briquets
- Method: Two-Zone Method
- Temp: 450°F (Medium to High Heat)
Carefully hold your hand about 5” to 6” above the grate, and refer to the temperature settings below:
• High Heat (450° to 550°F):
2 to 4 seconds
• Medium Heat (350° to 450°F):
5 to 6 seconds
• Low Heat (250° to 350°F):
8 to 10 seconds
Make sure your clothing doesn’t touch the grate, and always move your hand away from the heat before you feel discomfort.
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
3 The Cook
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
Grill corn and peppers until tender, flipping often to get a good char on all sides, about 5 to 7 minutes.
Once grilled to your liking, take the vegetables off the grill and place them on the counter to cool to room temperature.
Slice the kernels off the cob.
Dice the veggies, including the red onion, and combine them with the Gournay cheese.
Add salt and pepper to taste.
Serve with your favorite chips.
Brad and Brooke of The Shed BBQ.
For safe meat preparation, reference the USDA website.
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