Skip the standard salt & pepper, and give your veggies a real one-two punch with Sichuan Pepper Sea Salt & Smoked Serrano Chili Powder!
With a spicy, salty, citrusy, smoky and numbing flavor, the mix of these two spices will liven up any veggie dish from steamed broccoli, to stir-fried Brussels sprouts, to baked potatoes. And planning ahead, you can even surprise everyone at the Thanksgiving table this year by adding a few dashes of each spice into the pot of corn.
As the summer quickly winds down, grill up the last sweet corn cobs of the season, lather them with butter, and sprinkle on this tasty combination of Sichuan Pepper Sea Salt & Smoked Serrano Chili Powder. The flavor might surprise you, but don’t be surprised when you suddenly have the urge to run out, grab another dozen ears of corn, and do it all over again the next night. Amazing what a little spice or two can do.
Grilled Corn with Sichuan Pepper Sea Salt & Smoked Serrano Chili Pepper
by Season with Spice
Ingredients:
Sweet corn
Olive oil
Butter
Season with Spice’s Sichuan Pepper Sea Salt
Season with Spice’s Smoked Serrano Chili Powder
Process:
1. Peel back the husks of the sweet corn, so they point in the opposite direction. Then remove the silky inner strands with a brush.
2. Preheat the grill on high. Lightly brush each cob with olive oil, and place on the grill with the cobs over the fire and the husks over the front edge to prevent burning. Turn fire down to medium.
3. Using the husks as handles, turn the corn every two minutes (and switch their places), in order to grill evenly. Once lightly charred – about 12-15 minutes – serve immediately with butter, Sichuan pepper sea salt, and smoked serrano chili powder.
by Season with Spice
Ingredients:
Sweet corn
Olive oil
Butter
Season with Spice’s Sichuan Pepper Sea Salt
Season with Spice’s Smoked Serrano Chili Powder
Process:
1. Peel back the husks of the sweet corn, so they point in the opposite direction. Then remove the silky inner strands with a brush.
2. Preheat the grill on high. Lightly brush each cob with olive oil, and place on the grill with the cobs over the fire and the husks over the front edge to prevent burning. Turn fire down to medium.
3. Using the husks as handles, turn the corn every two minutes (and switch their places), in order to grill evenly. Once lightly charred – about 12-15 minutes – serve immediately with butter, Sichuan pepper sea salt, and smoked serrano chili powder.
