By Andrea Estes - Contributing Writer
Summertime is the time of year I enjoy as much fresh corn as I can. I have always loved corn and, as a convenience item, frozen corn is great in the winter months when fresh is just not available (but never canned corn, that’s just a disaster of a product in my opinion). But, right now, corn is here and it’s time to enjoy it.
I remember my first trip to Pennsylvania during the summer months, about 13 years ago, and the rolling hills of farmland with cornfields swaying in the summer breeze.
It was such a beautiful place to be and the produce stands along the roadside were full of such fresh farm grown treats from huge ripe tomatoes to handmade candies and, of course, that amazing sweet corn grown in the area, so sweet and tender that the vendors encouraged me to peel back the husk and just take a bite, raw.
It was heaven. Bursting with sweet corn flavor.
My favorite way to cook great summer corn is on the grill. The basic formula is to peel back the husk but leave it intact, then carefully take out the silk, rub the cob with soft butter and wrap it back up in the husks. Grill with husks on over medium heat for about 12 minutes.
To serve, I like to peel the husks back again, and let the corn cool a bit, then pile the corn with its husks on a huge platter. The husks make a nice handle, and everyone just digs in.
I always know I’ve done a great job with a grill party when, suddenly there is a noticeable quiet at the table, you can hear the crickets, the tree frogs, a dog in the distance, but the "roar" of the outdoor party has stopped, all you hear at the table is the slurping of warm corn and butter right off the cob. That’s good eating!
While I always recommend enjoying as much summer corn as you can during this, its peak season, I have to warn you that, if you are a corn lover, this is your year because, by July of next year, our lovely corn is expected to cost between two and three times as much as this year.
There has been a lot of coverage in the news these recent weeks about the floods in the Midwest and the impact those will have on the cost of foods grown in that area. It is important to understand, however, that the estimate about corn prices being very high by 2009 has nothing to do with these recent floods.
We have been watching the price of wheat (yes, I meant wheat, stay with me here) go very high in the last two years. When wheat prices go up, farmers (wisely, I should say) plant more wheat.
When they plant more wheat, they plant less of something else, and this year it was corn that got the short end of the deal. There is simply less corn being grown right now, so the demand will be higher next year and, therefore, so will the price.
The corn that is being grown in the areas hit hardest by the recent floods, is actually corn grown not for human consumption but for agricultural purposes such as feeding livestock. So, guess what the floods of this year will impact the price of next year? Beef.
Cattle farmers will be forced to feed their herds grains and cereals, which are more expensive, and to send them to feedlots earlier in their development than in other years, all of which will lead to higher beef prices. So, back to corn—enjoy it while we’ve got it and the price is right.
Here are some of my variations on the basic grill technique. I hope you will try some this summer.
Zesty Italian Grilled Corn
1 stick salted butter, melted
1 tablespoon Italian seasoning
1 teaspoon garlic powder
1/2 cup grated parmesan cheese
Combine butter, Italian seasoning and garlic powder in a small bowl. Brush ears of corn with mix and grill 8-12 minutes.
Serve with remaining butter mixture and grated parmesan.
South of the Border Grilled Corn
1 stick salted butter, melted
1 tablespoon ground cumin
1 teaspoon chili powder
1/4 teaspoon cayenne pepper
1/2 cup chopped fresh cilantro
1/2 cup finely chopped fresh green onion
Combine butter, ground cumin, chili powder and cayenne in a small bowl. Brush ears of corn with mix and grill 8-12 minutes. Serve with remaining butter mixture and pass the cilantro and green onion for guests to sprinkle on their corn if desired.
Enjoy!
July 15th 2008 - 3:00PM