Corn just screams summer! I love the sound of fresh corn being shucked – that squeaky sound of the husks being pulled down. But it can be a messy job at times – so if the weather is nice this is a great “outdoor” job.
Corn is amazingly versatile. Its d’lish when grilled, roasted, boiled and steamed! When grilling, cook the corn just enough to heat it through so it still is moist when you pull it off. Serve it plain and naked, or with some butter whipped with local honey and a sprinkle of chili salt – yum! I like to leave the stem on – it makes an easy handle when eating.
(Photo from The Fruitguys Alamanac)
But it’s great off the cob, too. Cut the kernels off of grilled corn holding the cob up straight in a bowl – then cut downwards with a sharp or serrated knife. Toss into a salad or your favorite fresh salsa. Grilled corn salsa (corn, tomatoes, sweet onions, jalapenos, cilantro and lime) is perfect for scooping up with some chips or serve over grilled scallops, fish or chicken.
But I think the best summer corn experience I’ve had in the last few years was in South Carolina with chef friends – we had grilled corn smeared with pimento cheese!
And if you make vegetable broth or chicken stock at home, don’t throw those cobs out. Break them up and simmer them in your next batch of broth. Perfect to make a pot of corn chowder with.
So enjoy as much corn as you can while its summer sweet! –Kathy
Grilled Corn on the Cob with Honey Butter
Pull back the husks and pull out the silk, then tie off the husks with a strip of husk. This makes for a decorative and very useful handle.
Makes 8 servings.
8 whole ears fresh corn
Honey Butter
1 stick (1/4 lb.) butter
2 Tbsp. local honey, such as my “5130” Honey
2 tsp. Tabasco or hot sauce (more or less if desired)
2 Tbsp. coarse chopped Italian parsley
Dish D’Lish French Seasoning Salt – or sea salt
fresh lime wedges
Peel back corn husks and pull out corn silk. Heat barbecue coals or wood fire.
Meanwhile, in a mixer whip the butter, honey, Tabasco and parsley together until fluffy.
When coals are hot, place corn on grill and cook, turning every few minutes. Cook until corn is lightly charred and cooked through. Spread corn with Honey Butter and sprinkle with seasoning.
Recipe by Kathy Casey Food Studios®.
Summer Roasted Pepper, Corn and Arugula Salad with Goat Cheese Crostini
Makes 6 servings
1 green bell pepper
1 red bell pepper
1 yellow bell pepper
3 ears fresh corn, husked
2 tsp. Dijon mustard
1 clove garlic, minced
3 Tbsp. balsamic vinegar
2 tsp. fresh lemon juice
1/4 cup extra-virgin olive oil
3/4 tsp. kosher salt
Freshly ground black pepper to taste
1/4 cup chopped fresh basil
12 thin slices (1/4-inch) of French bread baguette, lightly toasted
6 oz soft chevre goat cheese
4 to 6 cups tightly packed, washed and torn arugula or baby arugula
Roast peppers over a hot grill or coals or under the broiler, turning often until skin is totally blistered. Peel, seed and thinly slice peppers. Set aside.
Grill corn, turning when each side is marked and lightly roasted. Cut corn from cob, and add to peppers.
In a large bowl, whisk mustard, garlic, vinegar and lemon juice together. Slowly whisk in oil. Season with salt and pepper, and toss in basil, roasted peppers, and corn. Set aside.
Meanwhile, spread toasted French bread slices with goat cheese, and place under a broiler for one minute or pop into a hot, 400-degree oven until cheese is warm.
Add arugula to roasted pepper mixture. Toss well. Divide among individual salad plates and garnish with the warm goat cheese crostini.
Recipe by Kathy Casey Food Studios®.
