My Street Corn

Summertime means summer foods. That’s when we dust off those grills that have been sitting under the porch all winter, and begin searching for the charcoal and lighter fluid. Unless you’re dealing with a gas grill, then its time to refill those tanks! Either way, its time for hamburgers, hot dogs, watermelon, and corn on the cob.

I love corn on the cob, I have since I was a little girl. I could nibble off every kernel of corn off that ear better than anyone else in my family. My siblings and I would hold contests to see who could clean off that cob better, and I almost always won! There is nothing better than a hot, buttered, and slightly salted ear of corn at a summer picnic!

However, as I grew older and had a family of my own, their taste for corn on the cob was not as exuberant as mine. My son didn’t really care for corn at all; and my husband preferred to have his corn off the husk. That meant those delectable, yellow, puffy pillows of sweetness all nestled in their beds had to be cut off. At first, I would shear them off myself, being such the devoted wife that I was. As years passed, though, I just handed him the knife and let him do it himself. My mother even bought him one of those little tools which shuck an ear of corn and allows all the kernels to fall off at once. Eventually, I just gave up buying and cooking the actual corn on the cob.

Now, if I want to enjoy a sumptuous, butter dripping, ear of corn, I rely on a local restaurant to satiate my craving. Its hot, it’s perfectly cooked, and I don’ t have all the husks and silks scattered all over my kitchen.

On a particular visit to my favorite eating place, I noticed they were offering a new corn on the cob recipe, called Street Corn. I was intrigued. The waitress described what it was, and I had to try it. I waited anxiously for this delicacy to come to my table.

As the waitress brought the food, I could see my ear of corn sitting grandly on its own plate. The golden kernels glistened in a sheer creamy white glaze, and were basked in a bed of crumbled cheese, and bright green cilantro. I couldn’t wait to sink my teeth into it.

 The taste was heavenly. I could detect a variety of subtle spices, such as salt and pepper, yet there was also the vibrant pop of chili and cilantro. I was hooked! I took a few more bites and sighed with contentment. My son laughed at my excitement about an ear of corn, but when I made him try a bite, he changed his tune.

His eyes grew wider and he nodded in agreement with me. This was good corn! When our waitress came back to our table, I asked her if she knew how the cooks prepared the corn this way. She had no idea, but said she would ask them. When she returned, she really didn’t have the answer I was hoping for, so when I went home, I began researching.

The results came in all different ways, shapes, and forms of one single request. I copied the basic ingredients from each recipe, then created my own perfect version of this wonderful treat. I also simplified the cooking process, by microwaving the corn instead of grilling or roasting it. In all honesty, it matters not how the vegetable is cooked: its the delectable spread and accents that are added to it that make the difference. However, if you are standing at the grill, and there is space on there for corn on the cob, by all means - GRILL THEM!!

My Street Corn

4 ears of corn - husked and cleaned

¼ cup mayonnaise

¼ cup sour cream

½ tsp chili powder

¼ tsp black pepper

¼ tsp garlic powder

!/4 tsp onion powder

½  tsp cayenne pepper

½ cup Parmesan cheese

1 /2  cup finely chopped cilantro

Directions:

Remove all husks and silks from corn. Set aside.

In medium bowl, mix mayonnaise and sour cream together. Add seasonings and cheese. Stir until thoroughly incorporated. Set aside. 

Place ears of corn on a microwave safe plate. (Paper plates will not work for this recipe.) Add 4 TBL of water. Cover with another microwave safe plate. 

Place in microwave and cook for  3 minutes.  Take off top plate. (CAUTION: Plate may be VERY HOT!) Flip corn over. Replace plate on top and continue cooking for another 3 minutes. When finished, lift top plate off corn, and set cooked corn on another plate. Allow hot plates and water to cool before removing. 

Once corn is cooked, spread mixture all over corn. Apply generously. Sprinkle on cilantro before serving. Enjoy!!

Cover and refrigerate any leftover spread. Will keep in refrigerator for up to two weeks. Flavor will intensify!

*** Corn can also be roasted, grilled, or boiled, depending on your time and preference.***

Check out My Cookbook here...