For me, nothing says summer like fresh corn on the cob. Personally, I love my corn with just a bit of seasoning, but naked is just fine by me! A little smear of butter is the perfect complement to hot corn on the cob.
Put on your thinking caps; it’s time to get creative. Try whipping in a bit of local honey with chili powder (like in my Honey Butter recipe below) or combine fresh basil, roasted garlic and some finely grated cheddar cheese. The combinations are endless!
More commonly boiled or steamed, corn is also amazing done on the grill. If you’ve already got your grill turned on for a sizzling summer barbeque, throw your corn on, too. Leave the stem on for an easy handle and roll it along the grill just enough to heat it through and get some great color on it.
Serve it just like that, or cut off the kernels for my Summer Roasted Pepper, Corn, and Arugula Salad. Other options are to add the kernels to fresh salsa, folded into a chopped veggie salad, or in your favorite potato salad with some roasted hot peppers.
Speaking of cutting off the kernels, I have a great trick to share with you; if you have a bundt pan. Insert the corn into the center hole and carefully cut downwards as close to the cob as you can, without cutting into the cob. The bundt pan will catch all the kernels for you. If you don’t have one, just hold the corn vertically, making sure the tip is firmly in place and cut downwards.
Photo from Simply Recipes
So go enjoy one of the best tastes of summer while you can – fresh-picked, local corn! –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® – www.KathyCasey.com
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
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12 thin slices (1/4-inch) of French bread baguette, lightly toasted
6 oz soft chevre goat cheese
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4 to 6 cups 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 heat in the oven or on the grill until just warmed and toasty.
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® – www.KathyCasey.com
