Corn on the cob
salt / pepper
red, yellow, green bell peppers
First you start with corn on the cob. Shucked and cleaned and all that jazz. Then you cut up the peppers, onion, and jalepeno.(de-seeded). You can chop and cut these however you want. A little tip from me is that I use this for the peppers because I am LAZY.
Then take the corn and coat in butter (lightly is my suggestion, but you can add as much as you want). Next sprinkle salt and pepper and the minced garlic.
(I also spinkle some garlic and pepper on the hot stuff)
Then you make a taco like thing with the aluminal foil and then roll it up. The goal is to have as much of the peppers touching the corn as possible.
They will look like little burritos. (they are really think but this picture doesn't really show that, I should've done something for scale). Then you can do one of two things. If you have a lovely husband who is grilling, he can throw these on the grill for 25-30 minutes. Or you can cook it in the oven at 375 for about 30 minutes.
When they are done cooking you can eat them Ditz style or Sarah style. Sarah style is to toss all of the onions and peppers into the trash and just eat the corn. You will be able to taste it in every bite, no need to have it there. Or you can eat it Ditz style which is to put those peppers and onions on whatever else it was that was cooked because they too are cooked to perfection. (Alternate is that he sometimes takes the corn off the cob and mixes with the peppers).