It is that time of year in Central Illinois for sweet corn to be available in ample supply. We are growing a lot of our own vegetables but we made the decision not to grow sweet corn. To do sweet corn well and in the quantity we like to freeze, it takes a good size plot. We have the room, but have dedicated our efforts to other crops.
In our continued quest to eat more local and healthy, what better way than looking around the Farmer’s Market after we set up our own booth? There is plenty of sweet corn available at the 18th Street Farmer’s Market.
One of our favorite ways to enjoy corn on the cob is to grill it.
To grill sweet corn, remove the outer dark green husks, leaving the lighter colored inner husks intact. Cut off the exposed silks and any extra cob on the other end. Soak the ears in cold water for about 30 minutes. Just enough time to get the charcoal grill ready to cook.
Throw the corn on the grates, turning every 10 minutes or so until the husk is charred on all sides. Remove from the grill and carefully remove the husks and silks. The best way I have found to do this: hold the cob in one hand protected by a hot pad while stripping away the husk and silk with the other.
Serve with butter, salt and pepper for a classic summer treat. There are a number of equally good variations to spread on the corn: equal parts butter and blue cheese mixed together, substitute seasoned salt for the salt and pepper, just to name a couple. Another option is prior to grilling, peel back the husks, remove silks and spread with equal parts butter and prepared horseradish.
No matter how you enjoy your corn on the cob, grill a couple extra for this rainy day dish.
Roasted Corn and Potato Chowder
3 medium potatoes, cut into small cubes
2 ears of roasted corn, cut off the cob
2 cups milk
3 Tbsp butter
1/4 tsp Penzey’s Chipotle (ground red)
1/4 tsp Penzey’s Roasted Garlic
1 tsp minced cilantro
1 Tbsp finely shredded parmesan cheese
salt and pepper to taste
Boil potatoes in salted water until fork tender. Drain. While the potatoes are draining, melt the butter in the same pot. Add corn and stir until heated thoroughly. Add Chipotle, Roasted Garlic, salt and pepper. Stir for about 30 seconds until the seasonings are distributed and fragrant. Add potatoes and milk. Heat through over low heat, stirring occasionally.
Ladle into bowls and garnish with parmesan and cilantro.