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Forget boiling, try corn on the grill
THE CHOPPING BLOCK
By Philomena Corradeno
There’s the old myth that for the best-tasting corn, you must have a pot of boiling water at the ready, gather your corn from the field, run back home, husk the corn and drop it into the boiling pot. Scrap that idea if you’re buying Southern Supersweet corn.
Properly refrigerated, it will keep for a week or more because the sugar in this variety turns to starch more slowly than it does in other types.
Once you’ve experienced the fresh flavor of Supersweets, you’ll want to include it in your dining plans more often and serve it in a variety of ways. We’ve gathered a few ideas for you.
If you always serve boiled corn with butter, try something different. Drizzle it instead with sesame oil, or walnut or macadamia oil, olive oil or any of the infused oils. Sprinkle buttered corn with chili powder, curry powder, paprika or grated Cheddar or Parmesan cheese.
Blend 2 tablespoons pesto (homemade or store-bought) into a stick of softened butter.
Blend your favorite herb into the oil, butter or margarine, and let it stand 10 minutes or so.
There are many ways to cook corn, among them is grilling, which is becoming very popular in outdoor cooking. For those who prefer to stay indoors, corn may be broiled.
To grill or broil, prepare the grill or preheat the broiler.
Lightly brush husked corn with butter or oil. Grill or broil, turning once or twice, until hot and some kernels turn brown, about 7 minutes.
Another method for grilling only is to peel back the husks, remove the silks, rub the corn with seasoned spread, rewrap corn with the husks, tie the tips with string or strip of husk and grill about 12 minutes.
Here are a couple of recipes that will go over big. Grilled Corn With Hotlips Chili Butter is the creation of Diane Morgan, author of “Dressed to Grill.” The heat from the red pepper and pungency of cilantro heighten the natural sweetness of the corn. The Fresh Corn With Herbed Goat-Cheese Spread comes from Susan Goss, chef at West Town Tavern in Chicago.
GRILLED CORN WITH HOTLIPS CHILI BUTTER 1/4 cup (4 tablespoons) butter, softened 2 tablespoons chopped fresh cilantro 1/2 teaspoon salt 1/2 teaspoon chili powder 1/4 teaspoon sugar Pinch ground red pepper 6 ears fresh Supersweet corn, husked Preheat outdoor grill or broiler. In a small bowl, combine butter, cilantro, salt, chili powder, sugar and ground red pepper. Brush corn lightly with mixture; grill, turning occasionally, until some kernels turn golden brown, 10 to 12 minutes.
Remove to platter; brush with remaining chili butter. Serve with grilled chicken and red pepper kabobs, if desired.
Yield: 6 portions.
FRESH CORN WITH HERBED GOAT-CHEESE SPREAD 6 ears fresh Supersweet corn 2 ounces fresh goat cheese (about 1/4 cup) 2 tablespoons butter, softened 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme 1/8 teaspoon ground black pepper Pinch salt Preheat outdoor grill or preheat oven to 500 F. Place corn in husks on grill or roasting pan, or wrap husked ears in aluminum foil. Grill or roast corn, turning occasionally, until kernels are tender, about 12 minutes.
Meanwhile, in a small bowl, combine goat cheese, butter, thyme, pepper and salt; stir until smooth; set aside.
Remove husks and silks or unwrap corn in foil; spread goat cheese mixture on ears.
Yield: 6 portions (1/2 cup goat cheese spread).
(c) 2005 King Features Synd., Inc.
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