Ingredients
1 12 cups grilled creamed corn
12 cup red onion, finely chopped
13 cup breadcrumbs
2 eggs, beaten
1 teaspoon baking powder
salt and pepper
14 cup vegetable oil
2 tomatoes, cut into 8 slices
2 tablespoons basil, thinly sliced
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Safe bristle-free grill cleaner — no wire bristles in food
Adjustable stand — hold cookbook or tablet at eye level while cooking
Dome thermometer for grill or smoker lid — monitor pit temperature
Non-stick grill mat for delicate fish, small vegetables
Strip kernels cleanly off the cob — salads, salsas, succotash
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The grilled creamed corn recipe: http://www.recipezaar.com/rz.266810. Preheat a grill to medium. In a large bowl, combine the creamed orn, onion, breadcrubs, eggs, baking powder, 1 tsp salt and 1/2 tsp pepper. Position a large cast-iron skillet over the grate. Add 1/2 tbs oil and heat until hot. working in batches, drop 1/4 cupfulls of the batter onto the skillet, leaving an inch in between. Cover and cook, turning once and pressing gently to flatten, until browned and cooked through, about 8 minute drain on paper towles. repeat with another 1 1/2 tbs oil and the remining batter. Increase the heat to high. Brush the tomato slices with the remaining 1 Tbs oil and season with salt and pepper. Arrange on the grate in a single layer and grill, turning once, until grill marks appear, about 3 minute. Transfer the corn fritters to a platter and top with the tomato slices and basil.