Who said buttered corn was boring? | Whole Green Love

24 Sep

When you think about a fall vegetable, what comes to mind? Corn! Nothing beats corn grilled to perfection in its own little protective husk. If we are talking about fresh picked beautifully sweetened corn, you really don’t have to do much to enjoy the juicy pop of those sweet kernels. Let’s be realistic here though, sometime a little butter and salt just isn’t going to cut it in the palate department. From stalk to plate this fall grill addition is quick and far from boring!

First things first, find some delicious, fresh, local corn. This time of year farmers markets are loaded with this sweet stuff. You may also have some roadside stands or “trucks” with fresh picked varieties. Even grocery stores tend to have local farmers corn crop this time of year. If you plan on grilling your ears of sweetness, soak those bad boys, husk and all, in some water for about 20-30 minutes. This will help prevent you from having to call the fire department. My grill master, Ryan, took over and roasted those babies to perfection, which was about 15 minutes of rotating them, so they evenly cooked and charred. That gave me just enough time to whip up some butter with a kick. I mixed 1 stick of butter with about 3 Tbsp. honey, 1 tsp grated orange peel, one squeeze of the orange’s juice, and 1 tsp red pepper flakes. Voila! Quick butter that’s sweet and sassy to doctor up those ears of goodness.

Slather on a little of the butter mixture after the corn has cooled a bit and you are able to peel back the husk comfortably. The butter will melt into the golden kernels and you’ll start to smell the citrus essence through the steaming masterpiece. These flavors balance so nicely together; it’s like a choir of flavors singing in your mouth. Only at the end do you get a little kick from the red pepper flakes. Not to mention you’ll have a nice amount of the butter mixture left at the end you can freeze for a later date.  This is a lunch or dinner must have this time of year. You’ll want to make sure you grill enough for seconds.

How have you doctored up your corn?

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