Sunset AUGUST 2005
Grilled: Pull back husks and remove silks. Grill ears, turning occasionally, until lightly browned. Squeeze lime juice over corn and sprinkle with a mixture of chili powder and salt.
In relish: Cut raw kernels off the cob and mix with a little chopped red onion, chopped red bell pepper, toasted cumin seeds, rice vinegar, sugar, hot chile flakes, and salt. Great with grilled pork chops, steaks, chicken--and especially hot dogs.
Cut into wheels: With a mallet or hammer, tap a heavy knife through husked ears of corn to cut them into wheels an inch or so wide. Cook them in boiling water just until hot, then drain and mix in a bowl with melted butter, minced garlic, chopped fresh basil, salt, and pepper.
In salad: Mix fresh corn kernels with bite-size pieces of butter lettuce, diced tomatoes, and chopped red onion. Dress with a vinaigrette of extra-virgin olive oil, white wine vinegar, Dijon mustard, salt, and pepper.
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