Sweet Summer Corn

By Andrew Hunter

Growing up in Michigan, sweet corn was as much a part of summer as swimming and humidity. I remember going to our local farm market called Leverett’s for corn so sweet that it satisfied my candy cravings.

Mrs. Leverett, who was also our source for pumpkins, Christmas trees and all things seasonal, taught me the quicker you go from stalk to pot, the sweeter the corn will be. I learned as a chef that the natural sugars change to starch after corn is picked, so while she probably didn’t understand the science, Mrs. Leverett knew enough to put a burner and pot of water in the field she was picking to capture that sugar before it escaped.

Now is the time for sweet corn season, so even if you can’t cook between rows of corn, buy local and cook as soon as possible. We like grilling it over a live fire so the sugars caramelize and get smoky. Grill a few extra cobs since your family will want more than one.

For more on grilled corn, see Katie’s story.

To get the recipe and shopping list on your smartphone (iPhone, BlackBerry, Android device) or PC, click here.

Smoky Grilled Corn on the Cob with Chili-Lime Butter

Chili-lime Butter:
8 ounces butter, softened to room temperature
1 tablespoon chili powder
1 tablespoon lime juice
1 teaspoon minced fresh garlic
3 tablespoons minced fresh cilantro
Salt and freshly ground black pepper to taste
8 to 10 cobs of corn

Place the butter and other chili-lime ingredients in a small bowl, and mix together with a wooden spoon until well combined. Scrape the mixture into a small serving bowl; refrigerate until ready to serve.

Cut the woody stem off of each cob; pull away the silk from the top end. (If you prefer to remove all the silk, carefully peel the husk back without removing it, and pull away the silky threads with your fingers. Put the husks back into place.) Place the cobs in a large bowl of cold water and soak for 5 minutes. Grill over hot coals for 15 to 20 minutes or until the kernels are tender (time varies depending on the corn’s tenderness). Serve alongside the bowl of chili-lime butter.

Makes 8 servings

Special Fork is a recipe website for your smartphone and PC that solves the daily dinnertime dilemma: what to cook now! Our bloggers blog Monday through Friday to give you cooking inspiration. Check out our recipe database for quick ideas that take no more than 30 minutes of prep time. Join the conversation on Facebook and follow us on Twitter.