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Since our founding in 2010, we've built relationships with local grill masters, southern smoking champions, renowned chefs, and home cooks from Maine to Oregon. We love to learn how cooks of every skill level can use our products to bring delicious meals to their dinner table! Check out our wide variety of recipes, organized on our blog into categories for ease of searching.

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Serves 4

2 Ears of Fresh Corn

8 Oz Mushrooms of Your Choice

6 Oz Small Whole Tomatoes

1 Sweet Onion, Sliced

6 Mini Bell Peppers, Sliced

1 Bunch Green Onions, Sliced

2 Tbsp Olive Oil

1 Tbsp + 1 Tsp Up North Grilling

6 Oz Baby Kale


Preheat the grill to medium high heat.

Add your prepared veggies (not the cob corn or baby kale) to a large bowl and add the olive oil and 1 Tbsp Up North Grilling. Toss gently and add to a grill basket.

To prepare the corn, tie the husk of the corn with twine essentially making it a handle. Make sure that the corn is really fresh so that the husks are green. If they are dry remove entirely or they will go up in flames.

Butter each piece of corn with 1/2 tbsp butter. Sprinkle each with 1 tsp Up North Grilling.

Grill corn for about 10-12 minutes, turning every 3 minutes to ensure even cooking. You want the corn to caramelize and turn golden brown.

Add grill basket to the grill about 4 minutes into the corn cooking time. Gently toss veggies on and off until nicely roasted.

Remove the corn kernels and add to grilled veggie mix and gently toss with the baby kale. So fresh, light and delicious!


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