Stubb’s Spice Rubbed Grilled Asparagus and Bell Peppers with Roasted Corn on the Cob
2 bell peppers, ribs and seeds removed, sliced into long strips
1 bunch asparagus, ends trimmed
3 tablespoons olive or other cooking oil
2 tablespoons Stubb’s Steak Spice Rub
4 whole corn on the cob, husks intact
4 tablespoons butter (substitute cooking oil, if needed)
Stubb’s Bar-B-Q Spice Rub
Put the bell pepper strips and asparagus in a large bowl, drizzle with the oil and add in the Stubb’s Steak Rub; toss to evenly coat with the oil and rub.
For the corn, peel down the husks on the corn cob to the bottom of the cob but don’t remove them. Peel off all of the corn silk. Rub corn cobs with butter, sprinkle evenly with Stubb’s Bar-B-Q rub, then pull the attached husks back over the cobs to cover the corn. Wrap the corn cobs entirely with aluminum foil.
To grill: Heat grill over medium heat. Put the bell peppers and asparagus in a vegetable grilling basket or on a metal tray with holes in it. Cook vegetables on the grill, stirring them up only occasionally, for about 3-4 minutes, or until slightly charred and cooked through.
Put the foil-wrapped corn on the grill grates, close the grill lid, and cook for 10-15 minutes or until the corn kernels are cooked through. Serve corn in foil or with foil and husks removed.
Let the vegetables cool for a minute or two before serving.
To roast in the oven: Preheat oven to 450 degrees. Place the foil-wrapped corn on the lower shelf of the oven. Place the bell peppers and asparagus on a sheet tray. Roast the corn for 15-20 minutes, or until the kernels are cooked.
Roast the bell peppers and asparagus for 5-7 minutes, stirring halfway through, until softened. For some light charring, broil them after roasting for about a minute, making sure that they don’t burn.
Serve corn in foil or with foil and husks removed. Let the vegetables cool for a minute or two before serving.
Print this Recipe