Sweet corn is the go-to dish in summer
Published 11:52 am Friday, July 17, 2020
1 of 3
Carolina Crab Boil
Grilled Corn with Chipotle Lime Butter
Grilled Sweet Corn
|
Getting your Trinity Audio player ready...
|
BY SARAH FARMER
TASTE OF HOME CULINARY DIRECTOR
Q: How do I pick fresh sweet corn?
Growing up in a rural town in Wisconsin, I had a view of cornfields from almost every window I looked out, and during the summer, corn on the cob was on almost every plate. Plucking the freshest sweet corn off the produce stand is imperative to making the tastiest side dish possible. These three tips make it easy!
From boiled to grilled to bacon-wrapped, there are many ways to prepare corn on the cob this summer. Jazz up fresh sweet corn with these recipes for herb rubs, flavored butters, seafood boils and more.
Grilling corn in the husks is so easy. There’s no need to remove the silk and tie the husk closed before grilling. Just soak, grill and add your favorite flavored butter.
EASY GRILLED CORN WITH CHIPOTLE-LIME BUTTER
Ingredients
8 large ears sweet corn in husks
1/2 cup butter, softened
1-1/2 teaspoons grated lime zest
1 teaspoon minced fresh cilantro
1/2 teaspoon salt
1/2 teaspoon ground chipotle pepper
Coarse sea salt, optional
Directions
In a large stockpot, cover corn with cold water. Soak 30 minutes; drain. Grill corn, covered, over medium heat until tender, turning occasionally, 25-30 minutes.
Meanwhile, combine the remaining ingredients. Carefully peel back husks; discard silk. Spread butter mixture over corn.
GRILLED SWEET CORN
Ingredients
8 large ears sweet corn in husks
6 tablespoons butter, softened
1 tablespoon minced fresh parsley
1 to 2 teaspoons chili powder
1 teaspoon garlic salt
1/2 to 1 teaspoon ground cumin
Directions
Place corn in a stockpot; cover with cold water. Soak 20 minutes.
Mix remaining ingredients. Drain corn; carefully peel back husks to within 1 in. of bottoms and remove silk. Spread corn with butter mixture; rewrap in husks and secure with kitchen string.
Grill corn, covered, over medium heat until tender, 25-30 minutes, turning often. To serve, cut string and peel back husks.
CAROLINA CRAB BOIL
Ingredients
2 teaspoons canola oil
1 package (14 ounces) smoked turkey sausage, cut into 1/2-inch slices
2 cartons (32 ounces each) reduced-sodium chicken broth
4 cups water
1 bottle (12 ounces) light beer or 1-1/2 cups additional reduced-sodium chicken broth
1/4 cup seafood seasoning
5 bay leaves
4 medium ears sweet corn, cut into 2-inch pieces
1 pound fingerling potatoes
1 medium red onion, quartered
2 pounds cooked snow crab legs
Pepper to taste
Directions
In a stockpot, heat oil over medium-high heat; brown sausage. Stir in broth, water, beer, seafood seasoning and bay leaves. Add vegetables; bring to a boil. Reduce heat; simmer, uncovered, 20-25 minutes or until potatoes are tender.
Add crab; heat through. Drain; remove bay leaves. Transfer to a serving bowl; season with pepper.
CAJUN BOIL ON THE GRILL
INGREDIENTS
1 package (20 ounces) refrigerated red potato wedges
2 salmon fillets (6 ounces each), halved
3/4 pound uncooked shrimp (31-40 per pound), peeled and deveined
1/2 pound summer sausage, cubed
2 medium ears sweet corn, halved
2 tablespoons olive oil
1 teaspoon seafood seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
1 medium lemon, cut into 4 wedges
Directions
Divide potatoes, salmon, shrimp, sausage and corn among four pieces of heavy-duty foil (about 18×12-inch rectangles). Drizzle with oil; sprinkle with seasonings. Squeeze lemon juice over top; place squeezed wedges in packets. Fold foil around mixture, sealing tightly.
Grill, covered, over medium heat 12-15 minutes or until fish just begins to flake easily with a fork, shrimp turn pink and potatoes are tender. Open foil carefully to allow steam to escape.
