After a brutally cold winter and snow well into April, I think it is safe to say that summer is finally here in western Pennsylvania. Our yard is blooming with flowers, the grass is finally green, and our weekends are filled with picnics, softball games, and home improvement projects. And of course, trips to the ice cream stand.
One of my favorite things to do in the summer is to grill and eat dinner on our back deck. My husband usually is the grill-master, while I handle all the side dishes inside of the house. So whenever possible, I try to make our sides on the grill, therefore allowing me more time to sip wine with my feet up while I watch my husband grill. Plus, you don’t have the oven heating up the whole house.
This cheesy cajun spiced corn is the perfect side dish for a summer meal. It’s extremely adaptable, just use whatever veggies or seasonings you happen to have on hand. By using a foil packet, it steams the veggies perfectly, and there is no mess to clean up. You could even make it over a campfire for those of you who like to camp!
- 1 package (10 oz.) frozen whole kernel corn
- 1 small onion, chopped
- ¾ cup chopped bell pepper (any color)
- 1 teaspoon Cajun seasoning
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- 2 tablespoons margarine or butter
- ½ cup shredded cheddar or pepper jack cheese
- Preheat the oven to 450 degrees F, or the grill to medium-high heat.
- On a sheet of aluminum foil, combine the corn, onion and bell pepper in the center of the foil. Sprinkle with the Cajun seasoning, garlic powder, salt and pepper. Slice the butter into small pats, and place on top of the vegetables, then top with the cheese.
- Bring the sides of the foil up, folding the ends to make one large foil packet, being sure to leave some room for air to circulate.
- Place on the grill, or in the oven for 15-20 minutes. Open the packet carefully allowing steam to escape, stir to combine, then serve.
Source: Adapted from Reynold’s Kitchens