It turns out Pigdog doesn’t like asparagus. I think I knew this, or at least should have. By the time I confirmed it, it was already oiled, spiced, and ready for the grill. So I put it on anyway and made some more jicama salad since I still had plenty of the ingredients on hand.
But it wasn’t the highlight of the meal as there was fresh corn on the cob and ribeye steaks on the grill…
I don’t normally cook corn on the cob in foil, but the only corn available at the store had already been stripped of most of the husk and wasn’t completely covered. It made it easy to pick out some good pieces, but it did require adjustments to the normal cooking method. So each cob went on a piece of foil and the exposed corn was treated to some butter, salt, and pepper. The ribeyes were sprinkled with some Cajun Blackened seasoning mix and put on the grill.
The end result was a plate of goodness where there were no weak links. If you don’t believe me, ask Pigdog. He was kind enough to split the extra ear of corn with me, but for a few minutes there I thought he was going to take it all.
Oh, and did I mention there was a ribeye steak?