Tag Archives: corn

Monday Books | Corn



Last call for a sweet summer staple.

Summer Sweet Corn

It’s the time of year when the crop of sweet corn starts to wane. This has been an unbelievably tough summer for farmers. So supplies in some parts of the country have been gone for weeks. It seems this season your search for the perfect cob may be a little more challenging than in the past.

Usually, when I get an ear of fresh sweet corn the recipe is simple. A pot of boiling water, add a little sugar. Add ears. Boil for seven minutes. Enjoy!

I know that there are probably some of you out there who might be looking to get a little more out of your farm stand purchase. If that’s the case, I’m here to assist. I’ve rounded up a few titles that can help you put a new twist on a summer standard. Enjoy the last of the ears for summer 2012.


The Story of CornTotally Corn CookbookI Love Corn Corn Lovers Cookbook (Cooking Across America Cook Book Series)
Corn Recipes: The 10 Greatest Corn Recipes EverCorn: Roasted, Creamed, Simmered and More50 Chowders: One Pot Meals - Clam, Corn, & Beyond The Book of Corn Cookery
American CornThe Corn Cook BookThe Cornbread GospelsCorn: A Country Garden Cookbook (Country Garden Cookbooks)

Cookbook Man’s Cookbook CalendarThis Month’s Best Selling Cookbooks

Corn and the Grill, Perfect Together


It’s something about the grill that brings out the best in the cob.

Grilled Corn on the Cob with Lime and Pepper Sauce

Great sides are a thing of beauty. Most times when I’m planning out a meal, I unintentionally focus on the main course. I’m not sure why. Maybe it’s because that’s where everyone who is eating will pay the most attention. Maybe because it’s assumed that it should be the centerpiece of the meal. That’s why it’s the main course. Not just a course.

The pressure is on to perform. That is unless there is no main course. A meal where all of the dishes are treated with equal status in the course of the meal. Small plate, tapas, mezze, you can put your own label on it. For me it’s a freeing of the scrutiny that the main course comes under.

Vegan chef/author John Schlimm knows about sides. His great new cookbook, Grilling Vegan Style: 125 Fired-Up Recipes to Turn Every Bite into a Backyard BBQ is loaded with amazing ones.

What happens when you put fresh sweet corn, lime and pepper flavored mayo and a BBQ grill together? Answer, a crowd pleasing side dish. And, here’s how to do it.

Grilled Corn on the Cob with Lime and Pepper Sauce

For the corn
2 tbsp. canola oil
¾ tsp. chili powder
¼ tsp. salt
4 ears fresh sweet corn

For the mayo
⅓ cup mayonnaise (the recipe calls for vegan. I used regular mayo)
3 Tbsp. cilantro or parsley chopped
1 tsp. garlic powder
¼ tsp. ground black pepper
¼ tsp. cayenne pepper
4 tsp. fresh squeezed lime juice

Shuck corn and remove silk. I cut my ears in two pieces. In a small bowl mix together the ingredients for the corn seasoning. Rub seasonings all over corn. I used a brush for this.

Heat your BBQ grill to medium heat. When hot, place corn on grill. Grill 2 minutes per side for a total of 8 minutes or until cooked though and light brown.

In a small bowl mix together mayo ingredients. When corn is cooked remove from grill and slather with mayo mixture. Make sure to coat the corn well. Again, I used a brush for this.


Check out this great grilled sweet corn. As you could imagine, it was a pretty big hit. I love elote. And, although this wasn’t the classic Mexican version. It was a pretty great variation on the theme.

Grilled Corn on the Cob with Lime and Pepper Sauce

We reviewed Grilling Vegan Style: 125 Fired-Up Recipes to Turn Every Bite into a Backyard BBQ a little while back. You can check that review out right here.

Recipe Adapted. Grilling Vegan Style: 125 Fired-Up Recipes to Turn Every Bite into a Backyard BBQ, Grilled Corn on the Cob with Lime and Pepper Sauce, John Schlimm. Da Capo Lifelong Books © 2012

Last Call

All good things must come to an end, sweet corn included.

Farmers Market Sweet Corn

It has been a summer filled with some of the sweetest sweet corn I can remember. I probably say that every year. But, this year seems exceptional. Lots and lots of super sweet corn was served up at our table this summer. For one of our summer friends, three or four ears at a sitting is more the rule than the exception.

But alas, the sweet corn season is nearing its conclusion. If you’re looking for those last tasty ears you had better get hopping. Farmers markets and local farm stands are just about sold out.

Farmers Market Sweet Corn

I have heard that people are eating Midwest sweet corn raw this summer! If you’re lucky enough to grab a few of the last ears standing, you may want to eat those sweet kernels straight off the cob.

In case you’re in the mood to try something a little more involved than boiling or roasting, here are a few corn themed cookbooks for some inspiration.

Corn Call

You can click on any of the titles above to purchase the book.