While I’m still away sipping my virgin pina colada on the beach – I thought you might like reminding that it’s also corn season! Originally posted exactly two years ago…
For me, biting into an ear of corn on the cob is synonymous with both my childhood and this time of year. I grew up in Iowa, the corn capitol of the world. Corn was always the more common starch on our plates in the later part of summer, and the fresher picked, the sweeter it seemed to be.
Nearly every time we drove past the corn fields on the way to the lake house, my father would remark “knee high by the fourth of July, it’s going to be a good crop this year.” Did you know there are usually 16 rows and 800 kernels in every ear of corn, and there is one strand of “silk” for each of those kernels?
I could hardly wait for the first of the farmer’s trucks to pull up onto a city street corner with the bushels of corn they had just picked that morning. My sister and I would shuck the corn, ripping away the tassles, husks, and silk, while mom had cooking it in 5 minutes flat down to a science.
She’d bring water to boil in a Dutch oven over high heat; add a pinch of sugar, a splash milk, then add the corn on the cob, bring back to boil, lower heat to medium-high, and cook for 5 minutes (you want the corn to still be crisp so do not cook longer). The result? Juicy, creamy kernels crunching between our teeth, dripping in melted butter.
I still giggle over a prank I pulled on my mother when I was about 8 years old. I put sugar in the salt shaker right before a dinner party she threw. She kept “salting” her corn, and enthusing over how sweet it was. No longer able to hold back my laughter, I fessed up much to mom’s embarrassment. I was on pan washing duty (in place of table setting) for a month as punishment. Maybe that’s why I like grilling my corn, dirty-pan free.
I cut foil into 4 squares large enough to wrap each corn cob with ends folded over. Place 1 teaspoon of butter in the middle each foil square, divide 2 cloves of minced garlic between them, and place the corn on top of each pat of butter. Then I season with black pepper and sea salt generously, roll the foil around the corn, folding ends in to seal, and grill, turning occasionally, for 15-20 minutes. Or, for a more exotic flare, try this grilled lime corn with queso fresco – one of the many recipes that members can use to build their own custom menu plans (recipes, groceries, and heat to eat instructions automatically generate), or they can choose the weekly menu plan with all the thought and organization already done. Just print, shop and cook to have delicious, healthy dinners that go from fridge to table in minutes all week long.
Grilled Lime Corn & Queso Fresco
How do you prefer your corn? This recipe adds the extra zing of Mexican flavors and the smokiness of the grill to kick corn up to a whole new level. These tangy corn on the cobs make a great side dish, or a yummy snack, plus any leftover corn can be removed from the cob to add to soups or salad.
4 ears of corn, husks and silk removed
1/2 cup mayonnaise (store bought or homemade)
1 tablespoon chili powder
1 tablespoon lime juice
2 teaspoons paprika
1 teaspoon lime zest
1 teaspoon cumin
Hot sauce to taste, optional
Salt and pepper to taste
8 ounces queso fresco, crumbled
1/4 cup cilantro, chopped
1). Soak the corn in water for at least 30 minutes to help it retain it’s moisture while grilling. Pat dry.
2). Prepare a hot grill. Spray the ears of corn with cooking spray, and grill, turning slightly every 2-3 minutes until corn is cooked all the way around, and a few kernels have gotten some color.
3). Meanwhile, whisk together the mayonnaise with chili, lime juice and zest, paprika, cumin, and hot sauce if desired.
4). Coat the hot corn with the mayonnaise mixture, season with salt and pepper to taste, and roll in the queso fresco. Sprinkle with cilantro to garnish and serve with 1/2 a lime for more juice if desired.
Serve with any grilled or Mexican-style entree.
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* This post was originally posted August 8, 2013