Bailey's Palomar Resort in Palomar Mountain, California
Bailey’s Palomar Resort P.O. Box 87, Palomar Mountain, CA 92060 Phone: 760-742-1859 Email: Click for secure form.
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* Reservations are required. Prices subject to change without notice.  Weekend and weekday rates vary by season, accommodation and occupancy.  Please refer to individual accommodation page for more information – and feel free to contact us by phone or though our secure email link on our Contact Us page.   Thank You For Your Interest in our Place!
Corn on the Cob "Pole corn", "cornstick", "sweet pole", "butter-pop" or "long maize” - anyway you roast it, its corn on the cob to us. New York City, c. 1808 called it "Street Corn" and was sold by street vendors. Boiled, brushed with butter and salted, it became a vendors dream. We can thank our neighbors to the south, Mexico for this tasty treat Maize.  They began cultivating it some 2,500 years ago. Spanish visitors discovered this wonder food and shared it with the world. The name Corn was a crop of maize that referred to cereal type products. Our love of corn has grown since then to one of the largest crops produced in North America. Since it's summer, and I’ve been grilling away, I thought I would share one of our favorite grill recipes here.  Have fun experimenting with your own spreads for your grilled corn. Happy Summer Time! B.B.Q. Grilled Corn (8) Ears of corn, grilled 4 Tbls.- melted butter 1-1/2 tsp.- lemon pepper 8 drops of lime essential oil ( doTerra essential oils are my choice! ) 1/4 tsp.- salt 1/4 tsp.- garlic powder 1/8 tsp.- cayenne pepper 1/2 - bunch of Cilantro 1 -Lime Cotija Cheese Directions: 1. Mix all dry ingredients plus oil together and brush over the buttered corn. 2. Top with Cotija cheese, Cilantro and drizzle lime juice over the top. Dig in, This simple side dish is delicious and easy to make! We like to make half cobs, or leave the tails on, soak in water to do this so they don’t burn. (*) My secret ingredient? The Essential oil, Lime! “Sharing a little of ourselves today,helps our spirits live tomorrow.” TRB
Corn on the Cob
Bailey's Palomar Resort in Palomar Mountain, California
Bailey’s Palomar Resort P.O. Box 87, Palomar Mountain, CA 92060 Phone: 760-742-1859 Email: Click for secure form.
Follow us on Facebook Follow us on Twitter
* Reservations are required. Prices subject to change without notice.  Weekend and weekday rates vary by season, accommodation and occupancy.  Please refer to individual accommodation page for more information – and feel free to contact us by phone or though our secure email link on our Contact Us page.   Thank You For Your Interest in our Place!
Corn on the Cob "Pole corn", "cornstick", "sweet pole", "butter-pop" or "long maize” - anyway you roast it, its corn on the cob to us. New York City, c. 1808 called it "Street Corn" and was sold by street vendors. Boiled, brushed with butter and salted, it became a vendors dream. We can thank our neighbors to the south, Mexico for this tasty treat Maize.  They began cultivating it some 2,500 years ago. Spanish visitors discovered this wonder food and shared it with the world. The name Corn was a crop of maize that referred to cereal type products. Our love of corn has grown since then to one of the largest crops produced in North America. Since it's summer, and I’ve been grilling away, I thought I would share one of our favorite grill recipes here.  Have fun experimenting with your own spreads for your grilled corn. Happy Summer Time! B.B.Q. Grilled Corn (8) Ears of corn, grilled 4 Tbls.- melted butter 1-1/2 tsp.- lemon pepper 8 drops of lime essential oil ( doTerra essential oils are my choice! ) 1/4 tsp.- salt 1/4 tsp.- garlic powder 1/8 tsp.- cayenne pepper 1/2 - bunch of Cilantro 1 -Lime Cotija Cheese Directions: 1. Mix all dry ingredients plus oil together and brush over the buttered corn. 2. Top with Cotija cheese, Cilantro and drizzle lime juice over the top. Dig in, This simple side dish is delicious and easy to make! We like to make half cobs, or leave the tails on, soak in water to do this so they don’t burn. (*) My secret ingredient? The Essential oil, Lime! “Sharing a little of ourselves today,helps our spirits live tomorrow.” TRB