While we were camping, I made my favorite corn on the cob… and was surprised that no one else had heard of doing it this way! Obviously, I have to share this simple & delicious way to make fabulous corn!

Corn on the cob – as many as you want to fix
Your fav. seasoning blend
~Montreal steak seasoning
~ Mrs. Dash
~Cholula Seasoning
butter
aluminum foil

Shuck the corn & clean off the silk. Lay out a sheet of foil for each cob, and spread about 1/2 Tbsp. of butter on each. Sprinkle seasoning blend on top of the butter.

Lay the cob down on the butter & spin it around once like a top to spread the butter around. Roll the foil up around the corn & cook on the grill for about 10 minutes, turning over once. Check for doneness.

Unwrap and eat! The corn is pre-buttered & pre-seasoned for you.

If you are cooking this on a campfire, know that it may take a bit longer. Just toss the corn down around the hot coals to cook. Make sure you have tongs to pull them back out again!

These delicious fries are sure to be a hit with your family and friends. Since they are baked rather than fried, they are more healthy too!

2 large sweet potatoes – orange or white
olive oil
1 tsp kosher salt
1 Tbsp. grated parmesean cheese
3 Tbsp. minced fresh rosemary

Peel & juliene the sweet potatoes. If you aren’t using them right away, place them in a bowl of cold water.

Preheat oven to 400 F. Line a baking sheet with aluminum foil or parchment paper.

In a bowl, drizzle potatoes with olive oil – enough to cover them. In a smaller bowl, combine salt, parmesean and rosemary. Sprinkle the seasonings over the potatoes and mix with your hands. Lay the potatoes out on the baking sheet with space around each of them so they will crisp up nicely.

Bake the fries in the over 5-7 minutes per side – flipping them halfway through baking. Watch them closely to make sure they don’t burn.

Remove and serve immedietly with Garlic-Chive Aioli or ketchup.

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Update!
We made these for a BBQ on Memorial Day, and I used rosemary and spicy oregano instead of parmesan, and used a mixture of sweet potatoes, yams and russet potatoes – they were fabulous!

2 pounds hamburger
1 small package blue cheese crumbles*
1/4 cup butter – chilled & cut into small chunks
Worchestershire Sauce
ground pepper
1/3 sweet onion – finely diced
2 cloves minced garlic
seasonings to taste (we like Montreal Steak Seasoning)

In a large bowl, combine all ingredients, mixing them well with your hands. Allow the mixture to sit for approx. 15 minutes, then form it into large, thick patties.

Grill the patties and serve with toasted buns, spicy, sweet hot or stone ground mustard, BBQ sauce, or your choice of condiments.

These are great for a change of pace from the normal burger. The blue cheese will melt through the burgers, adding a distinctive tang that will have people asking “what did you put in this? It’s great!”

*An alternate way is to form two patties for each person, and sandwich the blue cheese crumbles inside of them, sealing the edges. If you want a strong blue cheese flavor, this is the way to go, however you will often have a blue cheese explosion when you take the first bite. .Just be warned that there may be very hot blue cheese oozing out of the burgers.