First of all, we apologize for not posting as frequently as we usually do. We arrived in Wisconsin a week ago and have been busy getting things back in order.
It has been a very wet season up here. So much so that the farmers were unable to plant their corn for a while. Corn is supposed to be “knee-high by the 4th of July.” Well the plants we see are only about a foot tall, so forget about getting local corn for a while. But we always crave it when we come up here so we bought some Indiana corn from our friends Brad and Deana Mares’ farm stand.
We found a recipe in Food Network magazine and made this Chile-Herb Roasted Corn on the Cob.
First shuck the corn and place on the grill, coated with a bit of oil or butter.
While corn is grilling, puree 1 cup each fresh cilantro and parsley, 2 chopped Serranos (1 seeded for less heat), 1 garlic clove, 1 teaspoon ground cardamom, 1/2 teaspoon each ground cumin and kosher salt and 1/4 teaspoon ground coriander. Pulse in 1/2 cup olive oil, then 1 tablespoon lemon juice. Spread on 4 grilled ears of corn. Season with salt.