Monday, August 27, 2007
Grill your corn for Labor Day
Firing up the grill is a great way to enjoy summer’s last fling. This year, try cooking some corn on the grill and serving something deliciously different.
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Grilled Corn on the Cob
6 ears corn in husks
6 tablespoons butter or margarine, softened
Salt and pepper to taste
Preheat an outdoor grill for high heat and lightly oil grate. Peel back cornhusks and remove silk. Place 1 tablespoon butter on each piece of corn; add salt and pepper to taste. Close husks. Wrap each ear of corn tightly in aluminum foil. Place on the prepared grill. Cook approximately 30 minutes, turning occasionally, until corn is tender. Makes 6 servings.
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Zesty Grilled Corn
1/3 cup butter or margarine, cubed
2 tablespoons prepared mustard
2 tablespoons prepared horseradish
1 teaspoon Worcestershire sauce
1/4 teaspoon lemon-pepper seasoning
6 ears sweet corn, husked
In a small saucepan, melt butter; add the mustard, horseradish, Worcestershire sauce, and lemon pepper. Place each ear of corn on a 13x12-inch piece of heavy-duty aluminum foil. Drizzle with butter mixture. Fold in edges of foil and seal, leaving space for expansion of steam.
Grill, uncovered, over medium heat until corn is tender, about 5 minutes on each side. Carefully unwrap foil. Makes 6 servings.
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Grilled Corn Pasta Salad
4 large ears sweet corn in husks
1-1/2 cups uncooked penne pasta
2 cups cherry tomatoes
1 medium zucchini, thinly sliced
1 2.25-ounce can sliced ripe olives, drained
1/3 cup white wine vinegar
2 tablespoons olive oil
1 teaspoon dried basil
1 teaspoon granulated sugar
1 teaspoon salt
1/2 teaspoon ground mustard
1/4 teaspoon garlic powder
1/4 teaspoon pepper
Carefully peel back cornhusks to within 1 inch of bottom; remove silk. Rewrap corn in husks and secure with kitchen string. Place in a large kettle; cover with cold water. Soak for 20 minutes; drain.
Grill corn, covered, over medium heat until tender, about 25 minutes, turning often. Meanwhile, cook pasta according to package directions; drain and rinse in cold water.
When corn is cool enough to handle, remove kernels from cobs and place in a large bowl. Add the pasta, tomatoes, zucchini and olives. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over salad and toss gently to coat. Cover and refrigerate until serving. Makes 8 servings.
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Pantry Pointers
When purchasing corn, look for husks with good green coloring. The silks should be pale and not dried, dark, or discolored.
The Practical Pantry ©2007 Tammy P. Olson
http://www.practicalpantry.com