Corn: Nature's Gold Rush
Everyone loves corn. The reason: each kernel is sweet, crunchy and starchy all in one glorious bite. Roll a warm ear of corn in butter, add a dash of salt, and you've created the perfect taste sensation. Choose from familiar golden or bi-colored varieties or try new hybrids, with names like How Sweet It Is and Kandy Korn. Bemoan only this: the corn-growing season never seems long enough. It lasts about two months, from July to late September.
No matter the type you favor, corn can be used in an almost endless variety of ways. Cut raw kernels from the cob, then sauté in butter and sprinkle with fresh, finely chopped tarragon or basil just before serving for a delectable side dish. Or, for easy corn salsa, add blanched kernels to fresh salsa (check the refrigerator section at your grocery), then serve with grilled steak or roasted salmon fillet. This month, as autumn cools the air, you can light the barbeque once again, and roast on the grill (out of the husk) for a delicate caramelized flavor. For an exotic treat, try our simple Grilled Corn with Tarragon Butter and Scallions recipe.
Wine Tip
White wine is the perfect complement to a grilled corn! The tarragon butter is a accented by butter, well rounded white wines.
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Grilled Corn with Tarragon Butter and Scallions
Serves 4
Ingredients:
- 4 Ears corn, husks and silk off
- 1/4C Salted butter
- 1/2t Fresh tarragon
- 1T Thinly sliced scallions
- 2T Olive oil
Method:
- Heat the grill.
- Whisk together scallions and olive oil. Rub oil and scallion mixture on ears of corn then wrap in foil. Poke each wrapped ear with several holes.
- Place the prepared ears on a hot grill for 15 minutes turning three times.
- In a small sauce pan over medium heat melt butter with tarragon just until it sizzles. Let stand for a few minutes.
- Remove corn from foil and drizzle with seasoned butter.
- Salt and pepper to taste.
