Grill-Roasted Corn on the Cobb and Armenian BBQ Chicken.
So I may have gone to a bunch of BBQ’s this weekend instead of cooking up much myself but what a treat! I love a good BBQ holiday especially one that involves large amounts of exploding sparkly things in the sky PLUS I got to eat two of my favorite things and discover a new spice.
I love, love, love roasted corn! Whether at a street fair or carnival or off my home grill, the roasty, smokey, sweet goodness dripping in butter, salt, lime and chili or garlic salt and pepper or Parmesan cheese is the ultimate of summer finger food.
At home, I shuck most of the outer layers of husk off and pull off the silk, soak in water for ten minutes while the grill heats up, then toss on for around seven to ten minutes a side or until the corn is good and roasted. The exact time will depend on the heat of your grill and the level of roasty you like.
You can also shuck the ears completely and put directly on the fire but I like the handle the husks make when you peel them back after they’re done!
Now, the new spice I was told was “pomegranate skin powder”. Apparently a common Armenian spice and was sprinkle on the delicious BBQ chicken above. I’m doing a bit of research since the BBQ master was too secretive to share much info but it was kinda tart, kinda dry tasting but I need to find some and experiment so look for a more in depth post soon!
The BBQ sauce he made was awesome though and the pomegranate flavor definately added to the experiance. I’m pretty sure he used pomegranate molassas as the secret ingrediant!
