Sure to be the star of any outdoor party.
Corn
Fresh ears of corn, husks on
Olive oil
Butter
Preheat gas or charcoal grill to medium-high heat.
Remove heavier outer husks from ears of corn. Peel back remaining layers of husks, leaving them attached. Remove silks with damp paper towels. Using strips of discarded husks, tie inner husks together, leaving corn exposed.
Brush corn with olive oil. Place onto heated grill so that tied husks hang over the edge of the grill to prevent them from burning. Grill over direct heat for about 15 minutes, turning every 5 minutes. Serve hot with butter and rosemary citrus salt.
Fresh Rosemary Citrus Salt
Zest of 1 lemon
Zest of 1 lime
Zest of 1 orange
½ cup flaked salt, such as Maldon
1 tablespoon finely chopped fresh rosemary
Zest fruit onto paper towel and let air dry overnight. Add to salt and rosemary. Serve from saltcellar with grilled, buttered corn.
Corn + bread + honey butter glaze = perfection.
Cornbread
1 stick butter
1 cup self-rising cornmeal
1 cup self-rising flour
2 eggs, slightly beaten
1 (8.5-ounce) can creamed corn
½ cup buttermilk
¼ cup honey
Freshly ground black pepper
1 cup (about 2 ears) fresh, raw corn
Glaze
1 tablespoon butter, melted
1 tablespoon honey
Preheat oven to 375º. Place butter in an 11 x 7-inch baking dish and put into oven to melt while oven is heating. Once melted, let butter brown to a light golden color.
In a bowl, combine cornmeal and flour. In a separate bowl, mix together eggs, creamed corn, buttermilk, honey, and black pepper. Fold into dry mixture.
Pour batter over browned butter and scatter with fresh corn. Return to oven and bake about 30 minutes, until golden brown on top. Meanwhile, to make the glaze, stir together butter and honey. Brush cornbread with glaze and serve warm.
Corn pudding: not just a side dish. Chef Wendy likes to serve her grandma’s version as a dessert, topped with a dollop of cinnamon whipped cream.
Yield: 6-8 servings.
Corn pudding
2 cups (3-4 ears) fresh, raw corn*
1 egg
½ cup water, divided
1 cup sugar
Pinch salt
1 teaspoon vanilla extract
3 tablespoons flour
5 tablespoons butter
Preheat oven to 350º. In a bowl, combine corn, egg, half of water, sugar, salt, vanilla, and flour. Pour mixture into a greased 8 x 8-inch baking dish or 6-8 single-serving ramekins. Dot with pats of butter. Bake about 25 to 30 minutes, until lightly browned. If pudding is becoming dry, stir in remaining water. Continue baking 10 to 15 minutes, until bubbling and browned.
*Note: If fresh corn is unavailable, substitute a 15-ounce can, drained. Use the “corn water” in the recipe instead of tap water.
Cinnamon Whipped Cream
1 cup heavy whipping cream
2 tablespoons confectioner’s sugar
1 teaspoon cinnamon
Place all ingredients into a medium mixing bowl. Whip on highest speed, until soft peaks form.
Mark our words: Whether they nod to North Carolina or were penned by its residents, these notable, quotable passages remind us of the power of speech inspired by our state.
When one stream flows into another, the two chart a new course for the future — together.
When the weather outside is frightful, one chef serves loved ones dishes so delightful.
A historic Rose Bowl pitted Duke University against Oregon State in Durham. Then, in the dark days of World War II, those same football players — and a legendary coach — joined forces to fight for freedom.
