I love summertime and all the fresh produce it yields. With so many fruits and veggies at our fingertips, I thought it a good idea to share a few of our seasonal go-to recipes. Let’s begin with sweet corn which finally made its appearance at our local farmer’s market this past week. Picked in the morning, it was sweet, but not too sweet, fresh, tender and delicious by the time it hit our plates. While really good sweet corn doesn’t need much messing with, I like to try new approaches from time to time.
Here’s a recipe that’s a play on traditional Mexican Street Corn, but much lighter, allowing the corn’s flavors to have as much a say as the other ingredients. The recipe calls for grilling the cobs until they’re just charred and then dressing them with a simple, south-of-the-border-inspired compound butter. Mmmmm…summertime!
For the compound butter:
Mince the garlic. Combine it with the butter, lime and chile powder. Allow the mixture to mellow at room temperature for about an hour.
For the corn:
Variations: Try adding lime zest and minced cilantro to your compound butter. If you make the butter ahead, roll into a log shape in parchment paper or plastic wrap and keep it chilled in the refrigerator. When you’re ready to serve the butter, cut it into serving-sized slices for each plate.
*Grilling in the summer not only adds a little je ne sais quoi to the flavor of your food, but when it's hot outside (and in your house)... it keeps the heat outside! If you don’t have a grill, follow these instructions for an easy alternative to grilling corn.