'A Fall Favourite'
Home & Garden
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A couple of weeks ago, I was very excited to find corn for sale at Hi-Berry Farms. I’d been eyeing up the slightly insipid-looking cobs wrapped in Styrofoam and plastic wrap at the grocery store but managed to hold out for the real thing, and, yes, it was worth the wait!
When I was a kid, late summer meant one permanent item on the dinner menu: boiled corn. My mother brought it home by the bagful, dozens and dozens of cobs, and then it was my job to help husk it all. It seemed as if the corn silk, or “hair”, as we called it, was permanently scattered over the front steps and walkway for about a month each year. I could never pick it all up. The corn was delicious, slathered in butter and sprinkled liberally with salt, and it became the iconic mid-summer food for me.
Of course there are the complications that come with eating corn on the cob: burning your fingers because it’s too hot, or the worse scenario when the butter won’t melt because the corn is no longer hot; chewing corn can impede the flow of conversation; and then there’s the inevitable need to floss your teeth immediately after dinner!
Only recently, though, have I discovered that there are alternate ways to prepare corn that make it equally delicious and even easier to eat than traditionally boiled corn. One of my favourite ways now is to grill it directly on the barbecue and then use it in recipes that benefit greatly from the smoky flavour and chewy texture.
This recipe is an amazing summer salad that goes very well with grilled meat and is always a success at potlucks. It’s also a great way to use up large amounts of corn all at once.
Grilled Corn Salad
8 ears corn, husked
½ cup mayonnaise
1 clove garlic, minced
3 tbsp lime juice
1 tsp ground cumin
½ tsp hot pepper sauce
2 tbsp chopped fresh cilantro
¼ cup grated Parmesan cheese, optional
Salt and pepper to taste
1. Grill corn, turning every minute or two, until dotted with brown on all sides. Cool. Cut cobs in half. Place cut side down on a cutting board and slice off kernels. Place corn in a bowl.
2. In a separate bowl, combine mayonnaise, garlic, lime juice, cumin, hot pepper sauce, cilantro, and cheese, if using. Season with salt and pepper to taste.
3. Toss corn with dressing. Makes 6 to 8 servings.
From “Friday Night Dinners” by Bonnie Stern
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Saturday, September 10, 2011