Hard to believe that it’s August already. This summer is going way too fast and we’ve been shamefully remiss in using our grill. Shame on us! But, this is part of my dilemma with our choice of grills.
In most regards, I prefer a simple charcoal grill, with coals lit in a chimney starter. The result is delicious, smoky grilled flavor without any lingering hint of gas or lighter-fluid. To me, it just feels like the way grilling should be done.
The big downside of the charcoal grill is the length of time it takes to prepare; waiting for the coals to light and to reach their ideal temperature. It makes grilling a couple of hot dogs feel like a bit of a production. And with a newborn in my arms and two active little boys running laps around me, I don’t have time for any more productions. The ease of simply turning a knob on a gas grill sounds so appealing.
I was very close to purchasing a gas grill this summer and partly regret that I never did. Seems too late at this point, since it will be snowing before we know it. Maybe next year…
On one of the few occasions that we did fire up the grill this summer, we threw on a few locally-made Hoffman’s hot dogs. I don’t eat hot dogs frequently, but sometimes it just feels like the perfect summer food. On the side, we enjoyed salt potatoes and this spicy chipotle corn. Is there anything more summery than sweet corn??
A little chipotle goes a long way when it comes to the spice factor in this dish, so if you prefer a milder result, you may want to reduce the chipotle by half!
Spicy Chipotle Corn
- 4 tablespoons butter
- 2 teaspoons garlic, minced
- 1 chipotle pepper, very finely diced (from a can of chipotles in adobo)
- 3-4 scallions, chopped
- 2 cups cooked corn kernels or 1 bag frozen corn, defrosted
Melt butter in a pan over medium heat. Add the garlic, chipotle pepper, and scallions. Cook for 2-3 minutes, until tender. Add the corn. Stir until the corn is heated through and well coated in the spicy butter sauce. Salt as desired.