Friday, August 24, 2012

A Classy Recipe for Grilled Corn


I went into ecstasy recently about an incredible corn eating experience.  I have to admit, I didn't use the Mirai corn for this recipe, but this would be even more foodgasmic if you used that corn.  Whatever corn you use, this recipe is going to knock your socks off.


Grilled Corn - Greek Style
Serves 4 appetizer sizes

4-5 ears sweet corn

Sauce
1/3 cup of mayonnaise
1 teaspoon minced garlic
1 teaspoon lemon zest
¼ teaspoon onion powder
1/8 teaspoon nutmeg
¼ cup crumbled feta
2 teaspoons chopped fresh oregano
fresh cracked pepper and salt to taste

Garnish
1/8 cup crumbled feta
½ teaspoon cinnamon
1 teaspoon chopped fresh oregano
1 lemon cut into wedges

Directions
To prepare the corn, pull back the husks and remove all of the silk threads inside. Close them back up tightly and soak in a tub of water for at least 30 minutes. When you are ready to grill, wrap each ear of corn (with the husks on) in tin foil. This helps to keep the corn nice and moist. Put on medium high grill fro 20-30 minutes with the grill covered. Make sure to turn the corn a few times to ensure all side are done.  You can tell if they are done by doing a taste test. Just wrap the corn and cut off a kernel and see if it’s sweet, tender and done. I like mine to still have a little crunch to them.

While the corn is cooking, you can prepare the mayonnaise sauce.  In a medium size bowl add in the Mayonnaise, garlic, lemon zest, onion powder, nutmeg, feta, oregano, salt and pepper. Mix till everything is incorporated. Set aside.

Once the corn is done, cut the kernels off the cob while it is still hot and put into the bowl with the mayonnaise sauce and mix it all together. Be careful not to burn yourself and use a hot pad to hold the corn.

Serve in martini glasses or other cute little glass bowls. Portion the corn mixture into serving glasses and top with the extra feta and oregano. Sprinkle with the cinnamon and serve with a wedge of lemon. It is recommended to squish the lemon in before you eat it as it imparts an extra burst of lemony goodness.

Watch the episode to see how I approached doing this recipe. 

No comments:

Post a Comment