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Grilled Sweet Corn, Vidalias, And Tomatoes


  • 8 ears of sweet corn, still in the husk, soaked in water for 24 hours
  • Salt and pepper
  • 1/4 cup olive oil
  • 3 heads of garlic
  • 2 Vidalia onions, cut into 2-inch rings
  • 10 Roma tomatoes, cut in half
  • 3 avocados, peeled, pitted and sliced into 1/2-inch slices


  • Prepare the char coals for the grill. Season the corn with salt and pepper. Place the corn on the grill and cook for about 1 hour. Season the garlic, onions and tomatoes with olive oil, salt and pepper. Wrap the garlic in foil and place on the grill.
  • Cook for 45 minutes or until the garlic is tender. Remove from the grill and squeeze out the garlic cloves. Place the garlic in a mixing bowl, and smash the garlic with a fork. Whisk in the melted butter. Pour the melted butter mixture into a tall slender glass, (a glass the length of the corn). Place the onions and tomatoes on the grill and cook for 4 to 6 minutes on each side. Season the avocado slices with salt and pepper. Remove all the vegetables from the grill and place on a large platter with the avocado slices. Yield: 8 servings