It's Ready....

....tis sweet corn season!
A young Minnesotan was selling Missouri sweet corn in town over the weekend. What is a Minnesota boy doin' sellin' Missouri Sweet Corn in Iowa??? Good question...I wondered the same thing!! It doesn't seem to matter how much the corn costs per dozen...we will pay anything for that first batch of the summer...$7.00 a dozen! Not sure if it is the supply and demand theory here or if it's the cost of gas for the Minnesotan to drive to Missouri to sell sweet corn to us here in Iowa! When our Iowa corn is ready, we will pay around $3.00 a dozen. Our Iowa sweet corn is probably a couple of weeks away from being ready. Once the sweet corn season is in full force, we will enjoy corn each & every day...or until we feel like a pig & decide we possibly cannot eat another ear. That usually happens near the end of the summer...
There is something about fresh sweet corn
& grilled food....
Sharing today, my Chuck Wagon Ribs & Sweet Corn recipes...

Chuck Wagon Baby Back Ribs

4 - 5 pounds pork loin baby back ribs

2 cups pineapple juice

1/2 cup honey

1/2 cup cider vinegar

1/2 cup soy sauce

1/4 cup yellow mustard

2 tablespoons bourbon

1 tablespoon black pepper

2 teaspoons kosher or sea salt

2 teaspoons chili powder

1 teaspoon sugar

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon dried parsley

1 teaspoon dried oregano, crushed

Cut ribs into 2 to 3 rib portions. In a small bow combine pepper, salt, chili powder, sugar, onion & garlic powders, parsley and oregano. Sprinkle rub evenly over both sides of ribs; rub with your fingers.
In a large bowl, combine pineapple juice, honey, vinegar, soy sauce, mustard & bourbon. Stir to combine.
Place rib portions, bone sides down, in a large roasting pan. Pour sauce over ribs. For a charcoal gill, use the indirect heat method for grilling ribs. Place uncovered roasting pan on grill rack in center of the grill. Cover; grill for 1 1/2 - 1 3/4 hours or until ribs are tender, spooning sauce over ribs every 20 minutes.

Perfect Sweet Corn
Husk, wash and remove silk from corn. Put corn in a large kettle and fill with enough water to cover corn nicely. Add 3 tablespoons sugar & 3 tablespoons lemon juice to the water; stir to mix. Bring water to a boil and boil for 2 minutes. Remove kettle from heat and cover with a lid. Let set for 10 minutes. Roll corn in real butter & salt and pepper the heck out of it....delicious!
Enjoy & Happy Summer!


The French Bear said...

Sounds like it's delicious no matter where it comes from!!!
I am always looking for rib recipes!!!
Margaret B

basketsnprims said...

We love corn & ribs so will give your recipe a try. Love grilled food almost as much as I do stitching & weaving baskets. Have a wonderful day.

Kim said...

Oh that sweet corn is making me drool! We live in Iowa and I don't think mine will be ready for a month, give or take. Maybe I was a little late planting, but we also had a late coming spring.

I don't remember what blog I found you at, but the corn drew me here. :D I've never put anything in the pot when I boil sweet corn. I'll have to try the sugar and lemon juice. See what it does.

Melody said...

Boy does that sweet corn look good!! Enjoy.

Chocolates4Breakfast (Terri ~ Boog) said...

We love sweet corn too, Brenda. I swear, my dh could eat it at every meal during the summer (and we do, almost). Michigan corn isn't quite ready yet either but when it is, we'll be lined up!

outdoorgriller said...

Those ribs look good. I grill them kind of the same. If you would like to see the collection of tips and recipes I have for grilling you can visit www.cookingandgrillinoutdoors.com

Cat Nap Inn Primitives said...

oh you are making my mouth wata....:) oh I can smell the corn now..that photo is yummy for my tummy..:)

Kathy said...

Corn From Pennsylvania Dutch Country is pretty darned good, too! :) Looking forward to our first dozen...or two!

Lynn Jones said...

Can you believe we used to buy fabulous Missouri sweet corn at a stand down the street from our house for 50 cents a dozen? I live in Arizona now, and in our part of the desert there is not a teaspoon of black dirt to be found anywhere. I crave that wonderful corn and those unforgettable tomatoes.