Gusto TV Flavorful Grilled Veggies Cornboats Recipe

Grilled Veggies Cornboats Recipe

This Grilled Veggie Cornboats Recipe combines sweet corn, colorful bell peppers, tender asparagus, roasted garlic, and smoky Gouda cheese in a delicious edible-looking corn husk presentation. Featured on License to Grill, host Rob Rainford transforms fresh vegetables into flavorful grilled parcels that are perfect for summer barbecues, family gatherings, and vegetarian-friendly entertaining.

The Inspiration

Grilling vegetables is one of the easiest ways to enhance their natural sweetness while adding a distinctive smoky flavor. From fresh summer corn to colorful peppers and tender asparagus, vegetables develop richer flavors and appealing textures when cooked over an open flame.

This grilled veggie cornboats recipe celebrates the abundance of seasonal produce by combining several popular barbecue vegetables into one creative dish. Instead of serving each vegetable separately, Rob Rainford brings them together with grated smoked Gouda cheese and fresh cilantro, then wraps the mixture in softened corn husks.

On License to Grill, Rainford demonstrates how outdoor cooking can be both flavorful and imaginative. His approach transforms ordinary grilled vegetables into attractive individual portions that are easy to serve at backyard gatherings.

Ingredients

6 cobs of corn
2 red peppers
2 yellow peppers
20 asparagus stems, woody part of stem removed
10 cloves of garlic with the skin on
2 red onions, cut into wedges
½ pound grated smoked gouda
½ cup of cilantro, freshly chopped

Method

Place some bamboo skewers in water to soak.
Preheat the grill to high.
Remove the silk from the corn keeping all of the husks in tact. Remove the cob of corn from the husks and pace the husks into a large pot of water to soak.
Cut all the vegetables into equal medium sized pieces. Place the red onion & garlic onto the bamboo skewers. Drizzle the vegetables and skewers with oil and season with salt and pepper.
Oil the grill and place the corn, skewers and veggies on the grill. Grill the corn for approximately 5 minutes turning often until tender.
Continue to cook the vegetables and skewers for another 10 minutes or so until lightly charred and tender.
Leave the grilled vegetables and corn to cool. Once cool, use a sharp knife to cut the corn from the cob. Place in a bowl. Cut the remaining vegetables into bite sized pieces and add to the bowl. Add the grate cheese. Add cilantro.
Place a healthy scoop of the vegetable mix into the centre of a soaked and patted dry corn husk. Secure the parcel with a piece of the corn husk as a tie.
10 minutes prior to serving, place the corn boats on the top rack of the barbecue while it is at high heat.
This will melt the cheese and heat the vegetables up again. Serve warm.

Serving Suggestions

For a classic backyard barbecue, serve the cornboats alongside grilled chicken, steaks, pork chops, or seafood. The sweet corn and smoky cheese complement savory grilled meats, while the colorful vegetables provide freshness and balance. Their individual portions also make them convenient for serving guests at larger gatherings.

For summer entertaining, arrange the cornboats on a large wooden serving platter and allow guests to unwrap their individual portions. The natural corn husks create an inviting rustic presentation that highlights the recipe’s creative use of seasonal ingredients.

For a lighter lunch, serve one cornboat with a crisp cucumber and tomato salad. The freshness of the salad complements the rich smoked Gouda and sweet grilled corn.

Whether served as a flavorful side dish or part of a larger vegetarian barbecue menu, these grilled veggie cornboats offer a satisfying combination of smoky flavor, melted cheese, and fresh seasonal vegetables.

Final Thoughts

This Grilled Veggie Cornboats Recipe celebrates the natural flavors of summer produce by combining sweet corn, colorful bell peppers, tender asparagus, roasted garlic, red onions, and rich smoked Gouda cheese.

Find more recipes from License to Grill here!