{"id":4936,"date":"2014-07-24T18:54:03","date_gmt":"2014-07-24T18:54:03","guid":{"rendered":"http:\/\/kathycasey.com\/blog\/?p=4936"},"modified":"2014-07-24T18:54:03","modified_gmt":"2014-07-24T18:54:03","slug":"corn-on-off-the-cob","status":"publish","type":"post","link":"https:\/\/dishingwithkathycasey.com\/?p=4936","title":{"rendered":"Corn On & Off the Cob"},"content":{"rendered":"

Corn just screams summer! I love the sound of fresh corn being shucked \u2013 that squeaky sound of the husks being pulled down. But it can be a messy job at times \u2013 so if the weather is nice this is a great \u201coutdoor\u201d job.<\/p>\n

Corn is amazingly versatile. Its d\u2019lish 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 \u2013 yum! I like to leave the stem on \u2013 it makes an easy handle when eating.<\/p>\n

\"\"<\/a>
\n(Photo from The Fruitguys Alamanac<\/a>)<\/p>\n

But it\u2019s great off the cob, too. Cut the kernels off of grilled corn holding the cob up straight in a bowl \u2013 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.<\/p>\n

But I think the best summer corn experience I\u2019ve had in the last few years was in South Carolina with chef friends \u2013 we had grilled corn smeared with pimento cheese<\/span>!<\/p>\n

And if you make vegetable broth or chicken stock at home, don\u2019t 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.<\/p>\n

So enjoy as much corn as you can while its summer sweet! \u2013Kathy<\/p>\n

Grilled Corn on the Cob with Honey Butter<\/strong>
\nPull 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.<\/p>\n

Makes 8 servings.<\/p>\n

8 whole ears fresh corn<\/p>\n

Honey Butter<\/span>
\n1 stick (1\/4 lb.) butter
\n2 Tbsp. local honey, such as my \u201c5130\u201d Honey<\/a>
\n2 tsp. Tabasco or hot sauce (more or less if desired)
\n2 Tbsp. coarse chopped Italian parsley<\/p>\n

Dish D\u2019Lish French Seasoning Salt<\/a> \u2013 or sea salt
\nfresh lime wedges<\/p>\n

Peel back corn husks and pull out corn silk. Heat barbecue coals or wood fire.<\/p>\n

Meanwhile, in a mixer whip the butter, honey, Tabasco and parsley together until fluffy.<\/p>\n

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.<\/p>\n

Recipe by Kathy Casey Food Studios<\/a>\u00ae.<\/p>\n

Summer Roasted Pepper, Corn and Arugula Salad with Goat Cheese Crostini<\/strong>
\nMakes 6 servings<\/p>\n

1 green bell pepper
\n1 red bell pepper
\n1 yellow bell pepper
\n3 ears fresh corn, husked
\n2 tsp. Dijon mustard
\n1 clove garlic, minced
\n3 Tbsp. balsamic vinegar
\n2 tsp. fresh lemon juice
\n1\/4 cup extra-virgin olive oil
\n3\/4 tsp. kosher salt
\nFreshly ground black pepper to taste
\n1\/4 cup chopped fresh basil
\n12 thin slices (1\/4-inch) of French bread baguette, lightly toasted
\n6 oz soft chevre goat cheese
\n4 to 6 cups tightly packed, washed and torn arugula or baby arugula<\/p>\n

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.<\/p>\n

Grill corn, turning when each side is marked and lightly roasted. Cut corn from cob, and add to peppers.<\/p>\n

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.<\/p>\n

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.<\/p>\n

Add arugula to roasted pepper mixture. Toss well. Divide among individual salad plates and garnish with the warm goat cheese crostini.<\/p>\n

Recipe by Kathy Casey Food Studios<\/a>\u00ae.<\/p>\n","protected":false},"excerpt":{"rendered":"

Corn just screams summer! I love the sound of fresh corn being shucked \u2013 that squeaky sound of the husks being pulled down. But it can be a messy job at times \u2013 so if the weather is nice this is a great \u201coutdoor\u201d job. Corn is amazingly versatile. Its d\u2019lish when grilled, roasted, boiled […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[11760],"tags":[1753,2662,1105,1278,1106,3097,2404,1068,4157,2225,1453,1111,3770,256,3771,1231,2227,6985,10453,6021,6022,1455,875,2522,1323,2624,699,9070,586,10454,10455,10456,4161,10457,10458,10459,257,1213,4067,2723,1067,1884,2137,7180,100,5941,5501,1002,4153,4154,291,1460,4166,1040,1575,909,4608,1445,1029,1916,293,282,5752,2538,1042,1921,3949,1030,2434,3106,6270,3454,1280,2821,741,1045,1538,1046,3371,3860,1122,3789,3793,3375,9693,11857,1465,1620,7148,4212,142,3460,466,6963,3379,1090,1942,3060,5385,1252,2475,4180,7211,2715,1946,1129,10452,6674,3799,2428,1626,5129,1628,5135,1467,682,684,1338,1629,1052,663,4030,10460,3116],"class_list":["post-4936","post","type-post","status-publish","format-standard","hentry","category-dishing-with-kathy-casey-blog","tag-5130-honey","tag-arugula","tag-baguette","tag-balsamic-vinegar","tag-basil","tag-bell-pepper","tag-bell-peppers","tag-black-pepper","tag-boiled","tag-broth","tag-butter","tag-cheese","tag-cheeses","tag-chevre","tag-chevre-goat-cheese","tag-chicken","tag-chicken-stock","tag-chickens","tag-chili-salt","tag-chip","tag-chips","tag-chopped","tag-chowder","tag-chowders","tag-cilantro","tag-clove","tag-cloves","tag-coarse-chopped","tag-corn","tag-corn-chowder","tag-corn-husk","tag-corn-husks","tag-corn-on-the-cob","tag-corn-salsa","tag-corn-silk","tag-corn-silks","tag-crostini","tag-cup","tag-cups","tag-dijon","tag-dijon-mustard","tag-dish-dlish-french-seasoning-salt","tag-extra-virgin-olive-oil","tag-fire","tag-fish","tag-fishes","tag-fluffy","tag-french","tag-french-bread","tag-french-bread-baguette","tag-garlic","tag-goat-cheese","tag-green-bell-pepper","tag-grilled","tag-ground","tag-honey","tag-hot-sauce","tag-italian-parsley","tag-juice","tag-juices","tag-kathy-casey","tag-kathy-casey-food-studios","tag-kernel","tag-kernels","tag-lemon","tag-lemon-juice","tag-lemons","tag-lime","tag-lime-wedge","tag-lime-wedges","tag-limes","tag-local-honey","tag-minced","tag-mixer","tag-mustard","tag-olive-oil","tag-onion","tag-onions","tag-ounce","tag-ounces","tag-pepper","tag-peppers","tag-pimento-cheese","tag-pot","tag-pots","tag-recent","tag-red-bell-pepper","tag-roasted","tag-roasted-pepper","tag-roasted-peppers","tag-salad","tag-salsa","tag-salt","tag-scallop","tag-scallops","tag-sea-salt","tag-seasoning","tag-slice","tag-slices","tag-south-carolina","tag-sprinkle","tag-steamed","tag-stick","tag-sticks","tag-stock","tag-summer","tag-summer-roasted-pepper-corn-and-arugula-salad-with-goat-cheese-crostini","tag-sweet-onion","tag-sweet-onions","tag-tabasco","tag-tablespoon","tag-tablespoons","tag-teaspoon","tag-teaspoons","tag-toasted","tag-tomato","tag-tomatoes","tag-vegetable","tag-vegetable-broth","tag-vegetables","tag-vinegar","tag-whip","tag-wood-fire","tag-yellow-bell-pepper"],"_links":{"self":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts\/4936","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=4936"}],"version-history":[{"count":0,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts\/4936\/revisions"}],"wp:attachment":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4936"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4936"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4936"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}