Recipes and Me

Wednesday, August 29, 2012

Grilled Corn with Crazy Good Toppings


Where did summer go?  I feel like I’m always asking myself that question come mid-August when, even though still hot, the air starts to change, premature Halloween decorations show up at grocery stores, and fall fashion starts to take the lead.  It always passes too quickly for me because there are always so many great things to fill the season with, from free music concerts, to laid back BBQs that make you drool at 10:00am, knowing you’ll be eating something really fantastic by that afternoon, and simple seasonal recipes that are so easy to prepare yet full of phenomenal flavor.  I love cooking and baking all times of the year so it’s hard to pick a time or a season that I would call “favorite” but I will say, I love cooking in the summer!  The seasonal produce is so colorful and plentiful and the options really are endless, from simply grilled fruits, vegetables and meats, to freshly blended herb sauces and fruit smoothies.  So as we begin to feel the beginning of the end of summer, I’ve decided to pay tribute to the season once again with one more fabulous grill recipe that is easy, fun, beautiful, and always a great showstopper for friends and family.

Grilled Corn with Crazy Good Toppings
4 servings

4 fresh ears of corn (get them from the farmer’s market if you can)

And for…

Version 1: Grilled Corn with Butter and Old Bay
I’ve been making this version for years. When you spend years on the East Coast…
*1/4 cup Butter (I’ll be honest, I’ve never really measured the butter I put on the corn – just slather it on there so all of the corn is covered and you’ll be fine)
*2 teaspoons Old Bay seasoning (or more if you’re an Old Bay fan, like me!)

Version 2: Grilled Corn with Mayo, Parmesan, and Parsley (a la Utah)
I learned this version while on vacation in Utah, never would have thought of mayo
*1/4 cup Mayonnaise- 1 Tbsp per ear (trust me – it’s good like you wouldn’t believe)
*4 teaspoons finely grated Parmesan
*1 small bunch of finely chopped Parsley

Version 3: Grilled Corn with Cotija Cheese and Lime
The favorite in my house!
*2 limes, freshly squeezed over the corn
*1/4 cup Cotija Cheese
*2 tablespoons finely chopped cilantro (optional)

Directions:
Soak the corn, husks on, for about 20 minutes in a large dish.  Meanwhile heat your grill to high heat, about 500 degrees Fahrenheit.  Once the grill is ready place the ears of corn, still in their husks, over direct heat on the grill.  Grill the corn for 20 minutes, turning every 5 minutes or so to ensure all sides of the corn are evenly grilled.  Remove the corn and let it sit for a few minutes to cool before trying to handle it.  Pull back the husks (you might want a trash can nearby) to expose the corn.  Sometimes I remove the husks but most times I leave it on because I love the rustic look of it.  You can tie the husks back with small twist ties or rubber bands.  It makes a fun handle for people to hold their corn.  Go with whatever topping version you like.  It’s not complicated so don’t go crazy with exact measuring.  Just make sure each ear of corn is sufficiently covered with the ingredients.  Sometimes I make one topping and sometimes I make a few so friends can enjoy different flavors.  You can always grill more ears of corn and prepare a couple of topping varieties for friends to try.  Have fun with it!




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