I love mashed potatoes, any way, any time. Grilled on cedar planks, made with roasted garlic, packed with Boursin cheese, it doesn’t matter how they’re made, I’ll eat them. Adding sweet corn takes mashed potatoes to a new special happy place. That great sweet corn pop with the creaminess of the potatoes makes for the perfect combination. These corn mashed potatoes made for the absolutely best side dish. For a little twist on these corn mashed potatoes, use corn on the cob (you’ll need 3-4 cobs depending on the size), roasting the corn first on a grill or under the broiler. Once charred, remove the cobs from the oven and let cool. Then scrape off the kernels and use them in the potatoes.
Now, if it was summer I certainly would’ve made this deconstructed Mexican style corn using fresh corn-on-the-cob. But, sadly, it’s not summer. So I had to go with Plan B: use up some of the fantastic sweet corn I put up for winter. I didn’t char the corn, which really is a must to make this authentic street-style, but that’s ok. The dish is absolutely delicious none-the-less. It tastes and feels like summer, thanks mostly to the citrus. And it has just a little kick, which it needs to offset the sweetness of the corn. Mayonnaise in corn may seem odd, but it makes the corn wonderfully creamy, but with a little tang that you wouldn’t get with something like cream. Every bite has that bit of tang. It’s refreshing and different.
This corn on the cob maque choux is a fun twist on the classic southern Louisiana dish. Lightly caramelized onions and peppers cooked with spicy tasso, served over grilled fresh corn on the cob. Every bite is a combination of sweetness and smokiness with just a hint of spicy.
The topping on the corn on the cob maque choux is also great on other dishes, such as grilled hamburgers or hot dogs. It’s really packed with flavor and takes almost no time to make.
Tasso may be hard to find depending on where you live. You can substitute bacon, or if you have a smoker, make your own. It takes a little time and effort to make, but oh boy is it ever worth it.
Wow. I grew up eating a lot of canned cream corn. This isn’t that cream corn. This is something completely special and beyond delicious. From the first bite Anita and I just looked at each other. It was the ‘oh my goodness this is fantastic’ look. Grilled cream corn with a creamy Gorgonzola cheese sauce that is incredible. I can’t say enough just how much we enjoyed this dish. If you can’t get fresh corn-on-the-cob you can substitute canned corn. Just drain it well first and spread it out on a baking dish and place under the broiler until it starts to char just a bit. Or you can actually skip the roasting and just use the corn right out of the can (after draining).
I’m a big fan of flavored mayonnaise on grilled sweet corn. Specially when it is nice and spicy, with just a hint of citrus. Like this Sriracha mayonnaise. All of my favorite things in a creamy sauce slathered over corn. Get a napkin or two, because you’re definitely going to need them. The Sriracha mayo isn’t just great on corn either. It’s fantastic on grilled chicken or turkey burgers. Leave out the lime and slather it on hamburger buns. And if you’re into dipping your fries in mayonnaise, this one will definitely wake you up.
I usually grill fresh corn-on-the-cob, but I thought I’d try something a bit different and boil it instead. I wasn’t going to let all that great corn flavor disappear into the water and leave me with bland corn. Nope, a little spicy heat was in order. By simply adding a nice hot pepper (or two, really) to the water while you cook the corn, you infuse the cobs with a great spiciness. And the butter doesn’t hurt the flavor either, that’s for sure! Don’t add too much water to the pot when simmering the corn. The more water, the more diluted the flavors will be, so add just enough to cover the cobs. If Scotch bonnet peppers scare you, just substitute jalapenos. No need to stem them, seed them or chop them. Just toss them into the pot.
Nothing beats fresh, in-season corn-on-the-cob. Although there’s lots of ways to cook up sweet corn, I love to add just a bit of flavor, wrap it in foil and toss it into my Char-Broil Big Easy. In no time I am enjoying delicious, sweet, juicy corn. There’s nothing wrong with eating corn with nothing added, but sometimes I like to add a little twist, from Mexican- or Italian-inspired flavors or a bit of smokiness. You can’t go wrong no matter what you add. Or don’t add. Char-Broil makes a few different racks that make it easy to add more cooking space to your Big Easy, so you can cook chicken (or whatever) down below and corn in packets up top. Try out the Big Easy bunk bed basket, for example. Double the space, instantly.
I wait. And I wait. For that moment, each year, that first day, when My Dad’s Sweet Corn announces the corn is ready. Their sweet corn is absolutely amazing. Sweet and juicy and perfect. On that day, the first day, when it is at its peak, I rush to the farmer’s market early in the morning and I load up. And I load up big. Sweet corn season 2016 has begun. Having such fantastic sweet corn on hand in winter makes the winter seem a lot less harsh. It reminds me of summer and warm sunny days. That beats the heck out of shoveling snow, that’s for sure!
Quickly blanching the corn and shocking it in an ice bath keeps the corn tasty and sweet. I add a bit of sugar to the water to make up for the flavor that is lost with the first batch or two. After that the water is full of corn flavored goodness, so every batch comes out tasting great.
Sweet corn-on-the-cob (I had 6 baker's dozen worth)
A large pot (one with a pasta insert works best)
An outdoor propane burner (you can use your stovetop, but it's going to be messy)
2 tablespoons white sugar
2 large bags of ice
A large cooler
A large bowl (or two)
Shuck the corn just before beginning.
Place the pot onto the lit burner or stovetop over high heat.
Add the sugar and stir and let the water come to a brisk boil.
Add the ice to the cooler and fill nearly to the top with cold water.
Working in batches, add 8 ears of corn to the pot (you can add more if your pot is large, but do not crowd them or they won't cook evenly).
Return the water to a boil and boil for exactly 4 minutes. No more.
Remove the corn from the pot and immediately transfer to the ice bath.
You can start the next batch of corn. As soon as it starts to boil, remove the corn from the ice bath (test to make sure it's nice and cold) and transfer to a cutting board.
Cut the kernels from the ears. I stand the ears on the cut end at about a 75 degree angle then carefully run my knife from top to bottom, removing about 75% of the kernels. I think having the ear at a slight angle and using a very sharp knife reduces the amount of kernels that fly off all over the place. Don't cut all the way to the ear.
Transfer cut kernels to a large bowl and continue cooking, cooling and cutting the ears until all done.
If any kernels are stuck together use your hands to break them apart in the bowl.
Transfer kernels to the bags. Two cups equals about a can of corn, but I usually add 3 cups to a 1 quart bag.
Try to not get the inside of the bag opening wet when filling. This may cause the bags to not seal properly. If you do get them wet dry them off with a paper towel.
Transfer the bags to the freezer for 4-6 hours or until the liquid is frozen.
Seal the vacuum bags with your sealer and freeze until needed. I use the 'moist' and 'gentle' settings on my sealer to help ensure a good seal.