Grilled Chicos with Caramelized Onions

This recipe is inspired by a traditional Southwestern way of preparing corn — roasted low and slow until some kernels darken and caramelize, giving the corn a sweet, candy-like flavor. Paired with golden, tender onions, this dish makes the perfect side for summer grilling.

Ingredients

• 4–6 fresh ears of corn, husked

• 2 large onions, peeled and thickly sliced into rings

• 2–3 tablespoons extra-virgin olive oil

• 1 teaspoon garlic granules (or garlic powder)

• Salt, to taste

• Freshly ground black pepper, to taste

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Method

1. Preheat the grill

   
   

   Heat your gas grill to medium (not too high — you want steady heat without burning).

2. Prepare the vegetables

   • Brush the corn and onion slices generously with olive oil.

   • Season with salt, pepper, and a light dusting of garlic granules.

3. Arrange on the grill

   • Place the corn directly over the burners.

   • Lay the onion slices between the corn, avoiding direct flames.

4. Roast slowly

   • Close the grill lid to let the heat rise again.

   • Cook for about 5 minutes before turning.

   • Flip both the corn and the onions carefully.

5. Develop flavor

   • Continue roasting, turning occasionally, until the onions are soft and golden and the corn has developed dark caramelized spots here and there (not fully blackened).

   • This dark roasting brings out a rich sweetness in the corn — known as chicos in the Southwest.

6. Serve

   
   

   Remove from the grill and serve hot as a side dish, or slice the kernels off the cob and mix with the caramelized onions for a smoky-sweet vegetable medley.

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Notes & Tips

• The occasional charred kernel is what makes the corn taste sweet — don’t be afraid of some dark spots.

• This works best on a gas grill, but you can use charcoal for an extra smoky flavor.

• Try adding a squeeze of lime and a sprinkle of fresh cilantro before serving.

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