I set out today with my trusty camera to capture a local farmstand on the way home. Turns out local can be even more local than that. A friend at work brought in a whole box of lovely corn, given to her by her next door neighbor. And this is not just any ol’ corn, but Brentwood Corn. For years I thought we were just bragging about our wonderful Brentwood corn, luscious as it is, but when I even saw it in grocery stores in neighboring states, I realized how fortunate we are.
Dinner tonight will be Chicken Ceasar salad, and corn. Really. I’ve become somewhat of a student of the grill over the past few years, as the prep and clean up are a breeze.
At the start of the corn season, we just boil or grill it briefly so it keeps its lovely crunch. At this point in the season, we’re looking for variations. Tonight I went with the ever popular chili corn to contrast with the coolness of the salad. The crunchy texture, sweetness of the corn, and heat from the chili powder create a lovely combination.
Shuck corn and grill at medium low heat until kernels can be easily pierced by a fork (about 15 minutes). Butter ever so lightly, and sprinkle with chili powder.