The simplest method is to husk the corn, remove the silk, and grill cobs naked to produce a light char, sweet flavor, slight crispness, and roasty popcorn taste. A thick smear of butter with coarse salt and pepper remains classic, while a tangy-hot Mexican sauce of mayonnaise, lime juice, chili powder, salt, and pepper amplifies grilled flavor and balances sweetness. Alternative dressings include olive oil with basil and Parmesan, tzatziki and curry powder, or cumin with chili-crisp whipped butter and rice wine vinegar. Grilling yields smoky sweetness; broiling is an effective substitute. Leftover kernels become excellent pasta or whole-grain salads, and expect the preparation to be messy.
Just husk the corn, remove the silk and grill those cobs naked so they're lightly charred, sweet, slightly crisp with a roasty popcorn taste. While you can't beat a thick smear of butter, a sprinkle of coarse salt and pepper, I love anointing the cobs with a tangy-hot Mexican sauce and a dusting of salty cheese. The tangy-hot combination is remarkably simple. Just whisk together good mayonnaise, lime juice, chili powder, salt and pepper. It amplifies the corn's grilled flavor and balances its sweetness.
Corn season is short, so don't limit the options. Try grilled corn with olive oil, basil and Parmesan cheese; tzatziki and curry powder; or cumin, chili crisp-whipped butter and a splash of rice wine vinegar. These combinations are not for corn purists who abide by their butter and salt. This is messy corn! Forget the skewers with prongs that attach to the end of the cobs and keep fingers clean. Keep a garden hose next to the picnic table and plenty of napkins on hand.
Collection
[
|
...
]