The Secret is Out

We have rules for sweet corn; I don’t think that’s weird. I bet you all do too. Ours is to buy as fresh as possible, Farmers Market or roadside stands are the first choices, then grocery store only when in season. Next, eat it the same day you buy it. Finally, do not overcook corn. We add the ears to a pot with only and few inches of salted water. Sometimes I add milk and a pinch of sugar. I don’t know when I do that, just sometimes. But, most importantly, do not overcook, really 3-5 minutes max. 

So what happens when a rule is broken like we didn’t eat it the first day. I have treated my friends in the woods to a special dinner. I also shuck it and shuck it in the freezer. However, I found roasting or grilling the corn gives it a second life. Maybe not sit down butter, salt, and go, but hey, please do, you be you. 

When I roast, I set the oven temp to 425-450 and drizzle the corn with olive oil and salt. Again, 3 minutes here. Sometimes, I add smoked paprika and/or fresh thyme. Sometimes, I add truffle salt. But the seasoning that won the highest praise recently was my secret ingredient. Since the ingredients are listed in French, I actually was blindly using it for years. 

Recently, I made a hasty decision to grab some sweet corn that I worried would end poorly. Pre-shucked, off-season, wrapped in plastic from the grocery store. All. Rules. Broken. I planned on just adding the corn to a salad. It would probably be fine. At the last minute, I added my French Grilled Salt to the corn. For whatever reason, I never used it on corn before. I started buying the salt about 11 years ago, and that is what it was called. Now it is, Fleur de Sel with Grilled Spices. The salad was actually quite yummy; if interested, the recipe follows.

I cut kernels. from  3 of the 4 ears, and JZ nabbed the 4th. “You’re not going to like it!” I called out. Too late, butter slathered, salted, bite taken. “Hey! What did you put on this? Maple syrup? It’s pretty good. No, wait, what is that, just salt?” “secret,” I replied. I didn’t tell him there was cumin in it; he hates cumin. This secret ingredient comes in an adorable little tin and is crazy good. Somehow the spice combination creates a beautiful grilled and smokey flavor in just one sprinkle on everything.

I did google around; that’s how I knew about the cumin, and here are the ingredients (coriander, garlic, golden sesame, cumin, fenugreek). So, there you go, the secret is out. 

Sprinkle away, especially on not-so-perfect corn. Here are a few ideas of what to do with the corn from there. 

Add to: 

• Corn chowder

• Corn Pudding

• Egg bakes or quiches, I like corn, new potatoes, onions and mushrooms

• Pasta with sautéed mushrooms, corn, and some sort of cured meats like salami or prosciutto bits

• Add to store-bought or make some salsa

• Corn cakes with sautéed shrimp with avocado and tomatoes, fresh lime and cilantro

• Add to rice with goat cheese, red pepper, and fresh parsley

• Stir into cornbread /muffins

• Add to tacos

• Toss in a salad with other roasted veggies and fresh greens
  
  

Grilled Corn and Peach Salad

3-4 ears of corn

2 peaches, halved, pits removed

a bit of cheese I had a well past its pull date goat cheese. Unless it has noticeable mold, the cheese is probably fine. In this case, it was no longer soft; it was dry. When that happens, taste to make sure and then grate into salads or pasta. 

Salad Greens (your choice)

a bit of shallot minced

balsamic vinegar (the best you have)

good quality olive oil

sea salt and fresh ground pepper

Season corn and peaches (just used salt and pepper on peaches) drizzle with oil. Grill, you just want a bit of a char. Cut the corn off the cobs and coarsely cut up the peaches. I was lucky to have some fresh greens from Pearson Organics. In a large bowl, add about 1 teaspoon of minced shallot, 1 tablespoon of balsamic vinegar, sea salt, and pepper. Whisk in 2 tablespoons of good quality olive oil. . Add the corn and peaches and your favorite cheese. Add greens to the top. Season to taste. At this point, I let it sit until right before serving, then I toss. 

Another secret? Yep, the photo’s trio make perfect grilling must haves. Check it out here. 

Ever thought about griddled vs. grilled vs. broiled? I have…