natalie-richard-play-with-your-food

Can you believe we are already getting ready for fall? I feel like we haven’t seen summer…

So, I decided to really enjoy the last days before the back-to-school routine kicks in and the one-pot oven meals and slow cooker season begins. Here is my ultimate late summer menu:

BBQ Corn on the cob with grilled shrimp

Ingredients:

16 medium-sized shrimp

Marinade:

1/2 cup of soy sauce

1/4 cup of sesame oil

The juice of one lime

1 teaspoon of black sesame seeds

4 corn on the cob

Directions:

Mix all the ingredients for the marinade.
Arrange your shrimp on two skewers and marinate them for at least 30 minutes.
While the shrimp are marinating, soak the whole corns in water for 30 minutes as well, before putting them whole on the BBQ at 400—for 10-15 minutes each side. Lid down.
Set aside the corn — it will keep warm in its shell — and grill your shrimp for no more than 5 minutes on each side. You will know they are cooked when the colour becomes pink and they are no longer translucent.
Perfect over a simple green salad and a side of fresh buttery corn!

This way of cooking corn preserves its taste and tenderness. The result? The corn is burned on the outside, but moist and sweet on the inside. Yummy!