Sweet-Smoky Salmon & Fired-Up Corn
A grill dinner that feels like a whole summer evening on one plate. Sweet-smoky salmon gets glossy at the edges, while hot corn in the husk is pulled apart and slathered with a zesty pepper butter. It is bold, a little messy and absolutely worth eating outdoors.
Ingredients
Method
- Heat grill to medium. Stir 1 tablespoon Ellbee's Bacon Organic Olive Oil with Ellbee's Sweet & Smoky Gourmet Garlic, salt and pepper. Brush the mixture over the salmon and let stand while the corn starts cooking.
- Spread corn with the remaining oil, pull husks back over the kernels and grill, turning occasionally, until tender and lightly charred, 20 to 25 minutes.
- Mash cream cheese, butter, Ellbee's Zesty Gourmet Garlic and chives until smooth. Pull back the hot corn husks and spread generously with the zesty butter.
- Grill salmon skin-side down until it releases easily and flakes at the center, 4 to 6 minutes per side depending on thickness. Serve with the fired-up corn and lemon wedges.
Notes
Time: 45 min
Kitchen tip: Soak especially dry corn in cold water for 15 minutes before grilling; the trapped steam keeps kernels tender while the husks char.
