Fresh, sweet corn is in season. There are multiple ways to enjoy corn—grilled, broiled, or roasted—that will bring out its succulent, sweet flavor. Try going beyond just the butter and add cheese or other spreads to your fresh, grilled corn. Here are a few exciting recipes to enjoy the corn season!
Buffalo Corn Ears
4 celery ribs, halved and sliced thinly lengthwise
1/2 fennel bulb (stalks and leaves removed), thinly sliced
6 tablespoons butter
1/4 cup jalapeño hot sauce
1 1/2 tablespoons hot red pepper sauce (such as Tabasco)
1 1/2 teaspoons fresh lemon juice
4 ears fresh corn, husked
Blue Cheese Slather (recipe follows)
Preheat grill or broiler. Place celery and fennel in a bowl of ice water till crisp.
To prepare Buffalo Corn Ears: In a small saucepan, melt butter with hot sauces. Remove from heat and add lemon juice. Brush corn with seasoned butter mixture. On a rack, arrange corn; grill or broil until slightly charred, 8 to 10 minutes, turning ears and basting with remaining butter mixture.
To serve: Drain celery and fennel. On four dinner plates place celery, fennel, and Buffalo Corn Ears, dividing equally. Top corn with Blue Cheese Slather. Use remaining slather as a dip for the celery and fennel. Serve with grilled or fried chicken or fish, if desired.
Blue Cheese Slather: In a small bowl, combine 1/4 cup crumbled blue cheese (2 ounces), 1/4 cup softened cream cheese, 1 tablespoon half and half, and 1/4 teaspoon celery salt. Mash with a fork until fairly smooth.
Chili-Roasted Corn and Vegetables
4 ears fresh corn
1/4 cup olive oil
1 teaspoon salt
1/2 teaspoon chili powder
1/4 teaspoon ground black pepper
2 sweet red bell peppers, each cut in 8 pieces
1 red onion, cut in 8 wedges
2 sweet potatoes, peeled and cut in 1/2-inch-thick slices
Preheat oven to 500 degrees F. Remove husks from corn; cut each ear in thirds. In a bowl combine olive oil, salt, chili powder, and pepper.
Buffalo Corn Ears
4 celery ribs, halved and sliced thinly lengthwise
1/2 fennel bulb (stalks and leaves removed), thinly sliced
6 tablespoons butter
1/4 cup jalapeño hot sauce
1 1/2 tablespoons hot red pepper sauce (such as Tabasco)
1 1/2 teaspoons fresh lemon juice
4 ears fresh corn, husked
Blue Cheese Slather (recipe follows)
Preheat grill or broiler. Place celery and fennel in a bowl of ice water till crisp.
To prepare Buffalo Corn Ears: In a small saucepan, melt butter with hot sauces. Remove from heat and add lemon juice. Brush corn with seasoned butter mixture. On a rack, arrange corn; grill or broil until slightly charred, 8 to 10 minutes, turning ears and basting with remaining butter mixture.
To serve: Drain celery and fennel. On four dinner plates place celery, fennel, and Buffalo Corn Ears, dividing equally. Top corn with Blue Cheese Slather. Use remaining slather as a dip for the celery and fennel. Serve with grilled or fried chicken or fish, if desired.
Blue Cheese Slather: In a small bowl, combine 1/4 cup crumbled blue cheese (2 ounces), 1/4 cup softened cream cheese, 1 tablespoon half and half, and 1/4 teaspoon celery salt. Mash with a fork until fairly smooth.
Chili-Roasted Corn and Vegetables
4 ears fresh corn
1/4 cup olive oil
1 teaspoon salt
1/2 teaspoon chili powder
1/4 teaspoon ground black pepper
2 sweet red bell peppers, each cut in 8 pieces
1 red onion, cut in 8 wedges
2 sweet potatoes, peeled and cut in 1/2-inch-thick slices
Preheat oven to 500 degrees F. Remove husks from corn; cut each ear in thirds. In a bowl combine olive oil, salt, chili powder, and pepper.
