What types of food come to mind when you think of summer? Savory burgers? Juicy watermelon? Delicious strawberries? For most Oregonians it’s the sweet taste of corn, grown locally and to a beautiful golden color. It’s the vegetable that brings one back to their childhood, whether served on the side of a dish or kept on the cob as an excuse to eat with one’s hands. So whether you are a noob at eating corn or grilling, why not try it? Pick up some ears of corn at Zupan’s today and grill away!
12 tender, young ears of corn
Flavored butters (recipes below)
1) Prepare a fire in a charcoal grill or preheat a gas grill. Carefully pull the husks back on each ear, but do not tear them off. Pull out the corn silk and discard. Pull the husks back over the cob and tie securely near the tip with a torn strip of cornhusk or kitchen string.
2) Soak the prepared corn cobs in a basin of water for 1 hour. This will keep the husks from burning on the grill.
3) Place the cobs on the grill rack over medium-low fire and grill, turning often, until cooked, 15 to 20 minutes To check to see if it’s done, remove 1 ear, pull back the husk, and pierce a kernel with the tip of a knife. The juice should be milky. Remove from grill and serve immediately with one or more of the flavored butters provided below.
Roasted Garlic Butter
1 clove of garlic
1 C (1 stick) of butter
2 t fresh rosemary
1 t of lemon juice
1/2 t of salt
1) Preheat the oven to 450°. Remove the paper outer layers from a large garlic bulb. Cut off about 1/2″ from the top and discard. Place the bulb in the center of a 10″ square of foil. Sprinkle with 1-2 t. snipped fresh resemary and drizzle with olive oil. Wrap the garlic in foil, twisting the foil on top to close.
2) Bake for 20 minutes and allow the garlic to cool. Squeeze the pulp from the garlic cloves and combine with 1/2 C (1 stick) unsalted butter at room temperature, 1 t. lemon juice, and 1/2 t. salt. Proceed as above.
Summer Herb Butter
In a processor or by hand, combine 1/2 C (1 stick) unsalted butter at room temperature, 2 T finely minced shallot, 1/2 t. grated lemon zest, 2 T minced parsley leaves, 1 T minced thyme leaves, 1 T minced marjoram, 1 T minced chives, 1/4 t. lemon pepper, and 1/4 t. salt until blended. Proceed as above. Also tasty on other vegetables, hamburgers, and pasta.