The Kids BBQ By Themselves: Grilled Corn with a Spicy Rub and Sweet Potato Coins with a Spicy Garlic Aioli

For lunch during this last week of freedom, the kids wanted an outdoor barbecue. So, I finally got around to teaching them how to use the gas grill safely.  I helped them light the grill, but then I moved back into the role of supervisor. Safety first, of course. They used silicon mitts and long-handled tools to take care of the mains and the veg.  They were very careful, and they asked for help whenever things got a little sketchy.  I’m not ready to let them BBQ completely unsupervised just yet, but I am super-happy with their care and attention.

What did they make?
The kids made prepared dogs and burgers, both veg. and regular. But when it came to the sides, the kids got creative, inventing a rub for their “Grilled Corn with a Spicy rub” and riffing on an old Garlic Aioli recipe to serve up with their Grilled Sweet Potato Coins. Here are their recipes…

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[Kid-] Grilled Corn with a Spicy Rub

Author: Roseanne Carrara, Summer of Funner

Ingredients

Corn

• Several Cobs of Corn
• Vegetable Oil

Spicy Rub, 1 tsp each:

• Chili Powder [Mexican if you have it]
• Paprika [Smoked if You Have it]
• Onion powder
• Garlic powder

with .5 tsp of the following

• Cumin
• Tumeric
• Lemon pepper or black pepper
• Salt [we used pink himalayan]

Instructions

To Grill Corn

• Oil the cold grill grates with vegetable oil or grilling spray.
• Bring the grill to a medium high heat.
• Brush husked, de-silked cobs of corn lightly with vegetable oil.
• Grill over medium high heat, rolling over with tongs every few minutes, for 10-12 minutes.
• Remove corn with large tongs and set aside to cool slightly.
• For a cheat, pre-boil corn and flash grill 2-3 minutes, rolling every minute or so.

To Make the Spicy Rub

• blend the ingredients together

To Apply the Rub

• Rub half a lime and/or spread melted butter on the grilled corn.
• Place the rub on a square of foil or plate.
• Roll corn in rub.

or

• Rub half a lime and/or spread melted butter on corn.
• Place a few tsp. of the rub [on a piece of parchment] in the palm of your hand and rub over limed/buttered corn.

or

• Spoon rub over corn as desired.

Print Recipe

[Kid-] Grilled Sweet Potato Coins with a Spicy Garlic Aioli

Author: Roseanne Carrara, Summer of Funner

Ingredients

[Kid-] Grilled Sweet Potato Coins

• Several Sweet Potatoes
• Olive or Canola Oil
• Salt

[Kid-made] Spicy Garlic Aioli

• 2 garlic cloves
• 1 egg
• 1 tbs fresh lemon juice
• 1 tbs chopped fresh chives [optional]
• 1 tsp paprika [plain smoked mild or hot - optional]
• 1/2 tsp cayenne or black pepper
• 1/2 tsp salt
• 1/2 c olive oil

Instructions

[Kid-] Grilled Sweet Potato Coins

• Slice several sweet potatoes into coins.
• Mix with a tbs oil and salt if desired.
• Place on aluminum foil or foil-lined tray.
• Grill covered for 12-15 minutes, flipping the coins every 2-3 minutes.
• For a cheat, microwave the potatoes according to baked potato settings, undercooking by 1-2 minutes.
• Slice almost baked potatoes into coins.
• Grill on pre-oiled grates or on a grilling tray for 3-5 minutes, flipping every minute.

[Kid-made] Spicy Garlic Aioli

• Combine all ingredients except oil in a food processor [our use a mason jar and an immersion blender] and purée completely.
• Very slowly, with the processor [or blender] on, add the oil in a slow trickle.
• Process until it becomes a whipped aioli.
• For an even thicker aioli, cheat by mixing in a few tbs of store-bought mayo.