There is something special about the end of summer. I know what most of you are thinking. End of summer…did she just say that? What is good about that? Well the end of summer boasts some of the most delicious, plentiful fruits and vegetables that you will eat all year. I have been spending more and more time at the local farmer’s markets and cannot get over how lush and beautiful the produce is. This teaches us the importance of shopping locally and to purchase produce that is in season. There are few things that taste better than sweet summer corn. I have create 3 recipes for you to cook the perfect corn on the cob.
Boil It: In an extra-large pot, boil 4 quarts of water. Drop corn that has been husked into the boiling water and cook for 7-9 minutes. Turn off the burner and let corn sit in the pot with the water until it is time to serve. Remove from water and top with butter and salt. Corn can be so sweet and tasty when it is in season, so no need to put anything on it.
Bake It: Heat the oven to 350 °F. Remove all husks from the corn. In a bowl, cream 1⁄4 cup butter, 1 garlic clove crushed, ½ tsp paprika, ¼ tsp salt and ¼ tsp pepper. Spread the mixture all over the corn. Wrap each ear of corn in tinfoil and place on a baking sheet. Roast in the oven for 45 minutes. Make sure to turn over half way through. Open the foil slightly, broil on high for 2-3 minutes until the tops are golden brown and serve.
Grill It: This is my absolute favourite way to eat corn on the cob! Heat the grill to about 400°F. Place unhusked corn on the grill. Let the corn brown on one side for about 10 minutes; turn over and then let the other side brown for another 10 minutes. Pull the corn off the grill and let it cool for 5 minutes. Peel the corn husks off (rubber gloves are ideal, the corn will be VERY hot!) and grill corn for another 3-4 minutes to give it a nice golden brown colour. Remove the corn and sprinkle with salt and pepper. In a small bowl, stir together ½ cup of mayo, ½ cup of sour cream, 1 tsp of paprika and 2 tsp of lime zest. Spread the mixture over tje corn and top with ½ cup of cilantro leaves and 1 cup of cotija cheese (feta will do) for garnish. Serve with lime wedges. There you have it, Grilled Mexican Street Corn!
Now that you know how to make the perfect corn on the cob, it’s time to get cooking. Bon Appétit!
