Every summer, when the amazing fields in the area produce the most amazing vegetables, I imagine all sorts of delicious ways to devour them. The recipes are in all of the popular magazines and newspaper food sections. But then, year after year, I find that simply grilling the veggies and not adding anything beyond the occasional splash of balsamic is really the best. No need to add cheese of this or that sort. No desire to try the lovelies in casseroles. Just grill the veggies lightly and let the natural flavors speak for themselves. Mmmmm.
Until now. This recipe may sound odd. Ok, it does sound odd. Mayo on corn? But trust me on this one. Your mouth will do the happy dance when you eat the world’s best corn on the cob concoction ever!
World’s Best Corn on the Cob
- 6 TBS mayonnaise
- 2 garlic cloves, minced
- 3/4 tsp kosher salt
- 3/4 tsp cayenne pepper
- 3/4 cup Cotija cheese, crumbled
- 8 ears of fresh corn
- 2 limes, quartered
Short version: mix first 4 ingredients, grill corn, schmear corn with mayo mix, roll in cotija cheese, serve with lime for squeezing on the corn.
- Stir together mayonnaise, garic, salt and cayenne until well combined. Crumble cheese onto a dinner plate.
- Preheat the grill to medium heat. Carefully pull back the husks of the corn, remove the silks. and pull the husks back up. Put the corn on the grill, turning every 10 minutes and moving the cobs on the grill so they each cook evenly. When the corn is cooked, about 30 minutes, remove from the grill and set aside until just cool enough to handle.
- Pull back the husks so they create a handle for the corn cob, using a brush or your hands, cover each cob with a light coat of the mayonnaise mixture then roll in the crumbled cheese.
- Serve with lime to squeeze onto the cobs.
- If you can get your hands on some Brentwood Sweet Corn, use that!
- For this photo, the corn was grilled straight on the grill. I do that whenever I need to cook quite a bit.
- Photo taken at Farmers’ Daughter in Brentwood, California, after delivering enough of this corn for their amazing staff.
Posted in Brentwood Sweet Corn, Farm Stands, Side dish
Tagged Brentwood corn, corn, corn on the cob, cotija, Farmer's Daughter, food, grilled corn, recipe, Side dish, spicy corn
With the opening of Lon’s Organic farm stand, summer is officially here! The cool Spring made for a late crop of tomatoes but they are finally gracing us with their presence. Living amidst endless plots of Brentwood Sweet Corn and tomatoes, we eat them daily while in season then go cold turkey during the off season. Even living in the land of plenty, it is easy to depend on just a few go to recipes. Truly, I am a master of the corn with black bean and tomato salads. Yes, it makes for a delicious mixture and provides a healthy snack for the nibblers in the family. (ok, that would be each of us!) And yes, I do have a few variations, but I was ready for a new version to come into my life. Thank you Gourmet for offering that subtle spark and rejuvenating my standard side dish. And thank you t0 Gourmet Unbound for nudging me towards this delish variation.
Grilled Corn with Marinated Tomatoes
Corn from Farmer’s Daughter, tomatoes from Lon’s
inspired by Corn and Tomato Scramble
Gourmet July 2009
2 TBS extra virgin olive oil
2 TBS rice vinegar
1/2 tsp kosher salt
3/4 tsp freshly ground black pepper
1 1/4 pounds tomatoes, cut into bite size pieces
4 green onions
6 ears corn, shucked
1. Whisk together oil, vinegar, salt and pepper. Add tomatoes, mix gently, and set aside.
2. Heat grill to medium high. Grill green onions and corn until each are slightly charred. Remove from grill and allow to cool. Cut kernels from corn cobs and slice green onions into 1/4 inch pieces. Add to marinated tomatoes and mix gently. Serve cooled or at room temperature.
- With seasonal ingredients, this is simply delicious!
- I tend to go heavy on the black pepper with tomatoes, so hold back if that is not your personal bent.
- The original recipe actually required you to dirty a pan. Obviously that needed to be changed.
- Yes, those are people fishing in our back yard. Life on the lake is not for those requiring their home to be a sanctuary of privacy.
Posted in Brentwood Sweet Corn, Farm Stands, salad, Side dish, Summer, tomato, Vegetarian
Tagged Brentwood corn, Farmer's Daughter, food, gourmet unbound, grilled corn, recipe, tomato, Vegetarian