Wrap It Up... I'll Take It
As many of you who have read our previous blog posts know, we LOVE grilling during the summertime... and for that matter all year! When we found Wildwood Grilling’s Cedar Wraps, we knew they’d be a hit with our community. Cedar wraps are a great way to infuse a smoky flavor into vegetables, seafood, or any other protein of choice. The wraps prevent the food from coming in direct contact with the flame (or heat source if baking in the oven) keeping everything moist and juicy. They are single use and super easy to use. Make sure to soak the wraps prior to use in water, place your food on top, roll with the grain and tie with twine.
Some of our favorite wrap combos, courtesy of our friends at Wildwood Grilling, include: Cedar Wrapped Mexican Street Corn (recipe below), Beef Shoulder Tenders with Grilled Potatoes and Chilies, Rainbow Trout with Pineapple, Apple and Zucchini Cabbage Salad, Asparagus Bundles with Smoked Salt and Prosciutto or even Bananas Foster with Biscuits and Rum Sauce. I mean.... yum!
If you've never tried cedar wraps, head over to Wildwood Grilling or they are included in Brad Leone's CrateChef box. Impress your guests with the sweet aroma of a campfire that will transport them down memory lane to their childhood summer cookouts.
Let us know what you wrap! Comment below and we'll send a pack of (4) Wildwood Grilling Cedar Wraps to the reader with the most creative wrap recipe.
Happy Cooking (and grilling!),
Recipe and photos courtesy of Wildwood Grilling
Cedar Wrapped Mexican Street Corn
This Cedar-wrapped twist on Mexican street corn comes together quickly and can be served with garnishes on the side so everyone can customize their own cob.
Total Time: 20 minutes
Servings: 4
Ingredients:
- 4 Cedar Grilling Wraps
- 4 Ears of Corn, shucked
- 2 Tbsp. Oil
- 1/2 tsp. Ground Cumin
- 2 Tbsp. Lime Juice
- ½ cup Mexican Crema or Sour Cream
- ½ cup Cojita cheese (or Parmesan)
- Salt and Pepper
Directions:
- Soak the wraps in warm water for at least 5 minutes.
- Mix oil with cumin and lime juice. Brush the corn cobs with the oil mixture and sprinkle with salt and pepper.
- Roll the corn in cedar wraps and tie. Place on a baking sheet and cook for 10-15 minutes.
- When corn is done, remove from the wraps, brush with crema and sprinkle with cheese.
- Place the corn under the broiler for a few minutes to lightly brown the cheese.
- Serve with a variety of toppings including chopped fresh cilantro, crushed chili peppers, sliced serrano peppers, thinly sliced radishes, guacamole, herbed butter, and lime wedges on the side.
* Keep a spray bottle of water handy in case of flare-ups.
