Feast on sweet summer corn
You can't beat the taste of fresh sweet corn on a beautiful summer evening! It's a side dish that is practically a staple at our house during those end-of-summer weeks. So let me give you a little tip on how to purchase the perfect corn.
In the grocery store or farmers' market, look for ears with bright green, tightly fitting husks and tightly spaced kernels that come to the ear's tip. There are two significant varieties of corn: Yellow, with larger kernels, and White, with smaller, sweeter kernels. Bi-color corn (also called Butter and Sugar corn) is a hybrid with yellow and white kernels. You want freshly husked corn that's as juicy and tender as possible because once you put it on a BBQ, corn tends to shrink and fade.
The hubby and I are always looking to turn a traditional way of cooking a dish, making it unique and different. This is my take on Indian street corn, except I'm not using garam Masala or Indian spice.
I'm using the seasonings that I have in my pantry. Most of the herb for this grilled corn is on the cob you can find at your local supermarket or my favorite online store, amazon. You might have to go shopping for the fennel seeds and sesame oil; I didn't have these key ingredients in my pantry until hubby needed them to make a recipe, he has seen on the food network. Since I had these items not being used as often as my other spice and oil, I thought I come up with a recipe using them. You must get creative in the kitchen, and one of my pet peeves is not using foods that I have in my pantry. I hate wasting foods and must throw them out be they expired.
So let us jump into the recipe. Here is what you will need to make this delicious corn on the cob.
INGREDIENTS
6 ears corn, husked
3 tbsp. Kosher Salt
2 TSP Smoked Paprika
2 TSP Garlic Powder
2 TSP Lemon Pepper
2 TSP Fennel Seeds
2 TSP Ground Cumin
2 tbsp Sesame Oil
4 tbsp. melted butter
Instructions
Place corn in a pot with cold water and 1 Tbsp. of kosher salt for five minutes
Preheat a grill to medium-high and lightly oil the grate
Arrange the corn on the grates, and let them cook through and char, frequently turning approximately 15 minutes.
Add your melted butter to the corn.
You want to use a mortar and pestle to break down your fennel seeds. If you don’t have one, you can you a bowl and a spoon.
After breaking down your fennel, place it into a bowl with the rest of your seasoning and mix.
Coat your corn with the sesame oil
Liberally sprinkle spice blend over your corn.
For the corn lover here are some ideas below to prepared corn:
Fresh Corn – is always my go-to. Especially at the end of summer, I could eat it all the time!
Grilled Corn – Normally, grilled corn is made as corn on the cob. It adds a smoky flavor and can be a great way to utilize the grill during the summer. You can find another recipe for this here
Roasted Corn – Usually, roasted corn means that you are roasting it in the oven.
Baked Corn – When you bake corn, it’s typically cook in a casserole.
Boiled Corn – This is the most traditional way to make corn on the cob, I usually cook my corn in this way in the fall and winter
Since you guys will be on the grill, how about trying these fantastic recipes below? They go great with the Grilled corn on the cob dish.