Corn. It’s the new black.
It’s on every corner (ehem, gas station farmer’s market) it comes with color blocking in its DNA (alternating white and yellow kernals) and it looks good on just about everyone.
It used to be that one had to wait anxiously for harvest season to roll around before noshing on the sweetest corn in town. Now that new corn genes have been developed, its a rare day in the sun when cooks have to make do with sub par kernals of sunshine. Have you had enough with the trite phrases already?
In preparing to make this recipe, I did the usual routine of filling my pasta stock pot with water and dumped my farmer’s market cobs into the pool, husks and all, with the intention of soaking them for 30 minutes to add a little extra moisture for roasting.
Five hours later I realized I had become completely distracted—I’m not going to admit or lay blame to anything that may or may not have been being surfed on the internet— and quickly pulled my soggy cobs to safety.
I grilled them the next night anyway, and they came out just fine. Whew.
I planned on throwing on a red bell pepper as I roasted the pasilla peppers, but alas, it had made its way into my husband’s breakfast so a fresh orange pepper joined the party instead. That’s the beauty of cooking, you go with the flow.
Be sure to keep the grilling time of the corn to a al dente. The longer they’re on the fire the more the starches in the cobs caramelize, creating a sticky mess without much flavor.
Try this in a half of an avocado, as a topping for grilled fish or add in black beans for a vegetarian main. Or be like me and have it with scrambled eggs. And chocolate chip banana pancakes.
Grilled Corn and Pasilla Pepper Salad
- 6 cobs of fresh corn
- 1 pasilla pepper
- 1 bell pepper, orange or red
- 5 ounces cotija cheese or feta cheese
- ¼ cup butter
- 1 teaspoon cumin
- 2 limes, juiced
- ½ teaspoon kosher salt
- Prepare grill to medium high heat. Soak corn cobs in water for 30 minutes. Remove and shuck corn cobs and remove silks. Roast corn cobs and peppers on grill for 3-5 minutes, turning frequently. Remove corn from grill. Continue to roast peppers until skin is charred. Remove from grill and let sit for 5 minutes.
- Rub charred skin off of peppers and cut into thin slices. Cut kernals from cobs. Place corn and peppers in a large bowl.
- In a small bowl, melt butter in the microwave or melt in a small pan on stove. Add cumin to butter, mix and add to bowl of corn and peppers. Squeeze fresh lime juice over mixture, toss and season with salt. Top with chunks of queso and serve warm or at room temperature.
Since we can’t seem to get enough corn right now, try one of these lovelies below for a delish lunch, dinner or heck, even breakfast.
Brenda brings it all home from her local farmer’s market with A Farmgirl Dabbles Sweet Corn Salad that was ‘knee high to the fourth of July.” She grew up on a farm, she should know.
Sydney takes basic ingredients to create the perfect summer side, bright with flavor but substantial with protein in Crepes of Wrath‘s Black Bean and Corn Salad
Jess puts a simple Mediterranean spin on grilled corn thanks to earthy pinenuts and tart red wine vinegar with Hogwash’s Leftover Grilled Corn Salad
Kevin takes a Mexican classic street food and strips it to the cob—DOH!—in Closet Cooking‘s take on the south of the border classic taste of Esquites or Mexican Corn Salad
Thanks to technology, Tiffany knows corn is good all year long and often makes Eat at Home Cook‘s Summer Corn Salad with freezer corn complemented with fresh ingredients.
Deb reminds us that fresh corn is the star of these salads with Taste and Tell’s Fresh Corn Salad dressed in a simple vinaigrette