Chile-Herb Corn on the Cob

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.

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.

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