Anyway you cut it or serve it, native corn is just tops. It is one of the thrills of summer.
Barr’s favorite way to prepare corn was learned from Mexican line cooks at her restaurant, Val 21:
Boil husked corn for 3 minutes in lightly salted water. Drain. Rub a lime quarter up and down each cob. Sprinkle a little chili power all over each cob. This simple recipe results in remarkable eating. The corn tastes like it has butter on it, but without the calories. Totally Yummy!
Spicy Grilled Corn
We can’t believe the recipe for the signature Grilled Corn tapas served at Toro Restaurant in Boston was given away on the CBS Chef on a Shoe String but it was, so we figured that we should share.
4 ears corn, husked
8 tablespoon mayonnaise
1 cup cotija* or parmesan cheese, grated fine or crumbled
1 tablespoon cayenne pepper
2 limes, cut into wedges
1. Prepare hot grill or grill pan. Grill corn, rolling until golden brown, about 10 minutes.
2. Remove corn from grill and brush on mayo. Roll in cheese and dust with cayenne.
3. Serve with lime wedges.
Tomato and Corn Salad with Marjoram Bon Appétit | August 2004
We’ve served this bright salad several times with resounding success.
4 ears fresh corn, husked
1/4 cup extra-virgin olive oil
1 tablespoon red wine vinegar
3 medium tomatoes, chopped
1/2 cup crumbled feta cheese
2 tablespoons chopped fresh marjoram
4 large butter lettuce leaves
1. Cook corn in large pot of boiling salted water until tender, about 5 minutes. Cool. Cut kernels from cobs.
2. Whisk oil and vinegar in medium bowl to blend. Add corn, tomatoes, feta, and marjoram; toss to coat.
3. Arrange lettuce leaves on platter. Spoon tomato and corn salad onto leaves and serve.
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