Rudey's Room

Two A-Maze-ing Ways to Eat Corn

 

 

I have strong childhood memories of shucking sweet corn and scanning the ears for the kernels that were ready to pop off.

Corn was a summertime staple.

On the way home from our family’s cottage, my dad would pull the car off the side of the gravel county highway and pick up a half a dozen ears from the farmer’s stand for that night’s dinner.

As a child, my favorite way to eat corn was classic – boiled, buttered, and plucked with two corn-on-the-cob shaped skewers. I would twirl the ear around and around with my hands, nibbling my way in a circle.

This was happiness.

I still like corn on the cob tout simplement, but mixing it up is fun too. If you want to try something new this summer, well, look no more.

Stephen picked up a copy of Bon Appétit’s special edition. It’s entitled, Grilling: The Ultimate Backyard Manual. The price tag is a bit steep, at $12.99, but it’s worth dropping the cash to add it to your collection. The mag is stocked full of recipes for both of us – loads of grilling for him and 30 pages of vegetables for me.

Since it’s almost the Fourth of July, I wanted to share two ways we’re using corn this summer.

Charred and Raw Corn with Chile and Cheese

Serving: Makes 4

What You Need

  • 4 ears of corn, shucked 
  • 1 large shallot, thinly sliced into rings
  • ½ red chile (such as Holland or Fresno), thinly sliced into rings
  • ¼ cup fresh lime juice
  • Kosher salt and freshly ground black pepper
  • 4 tablespoons vegetable oil, divided
  • 2 oz. fresh queso fresco or goat cheese, crumbled *
  • ¼ cup cilantro leaves
  • Two sweet peppers – red and yellow, sliced into 1-inch chunks and grilled *

What You Do

  • Prepare grill for medium heat. Cut kernels from 1 corn cob and toss with shallot, chile, and lime juice in a large bowl. Season with salt and pepper and set aside.
  • Brush remaining 3 ears of corn and sweet peppers with 2 Tbsp. oil and grill, turning occasionally, until very tender and charred in spots. Let cool.
  • Cut kernels from cobs and add to reserved corn mixture along with cheese, cilantro, and remaining 2 Tbsp. oil. Toss to combine and season with salt and pepper.

Grilled Corn, Crema Mexicana and Cilantro Crostini

Serving: Makes 12

What You Need

  • 2 ears corn, shucked
  • 1 tablespoon vegetable oil
  • Kosher salt and freshly ground black pepper
  • 12 slices of ciabatta bread
  • 1/2 garlic clove
  • 1/4 cup crema mexicana or sour cream
  • 3 tablespoons crumbled goat cheese (or feta) *
  • 1-3 Lime wedges 
  • A handful of cilantro leaves
  • Chili powder to taste

What You Do

  • Rub corn with vegetable oil. Season corn with kosher salt and freshly ground black pepper. Grill the corn until slightly charred and tender. Slice corn off the cob in wide strips.
  • Grill bread slices and rub with garlic clove.
  • Mix crema mexicana or sour cream with goat cheese.
  • Smear toasts with crema mixture. Top crema with grilled corn.
  • Squeeze a lime wedge over each. Garnish with cilantro leaves and sprinkle with chili powder.

Have a Happy Fourth of July!!

Ciao.

Rudey

P.S. * I made a few modifications to the recipes as indicated with the star.

 

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