Last year was our first year joining a CSA and honestly, I didn’t know what to do with all the corn. We ended up giving a lot a way, I am sure we let some go bad. Looking back, I feel terrible about it, because I cherish the corn we get from Norman’s Farm Market, because it so far superior to any corn I have purchased elsewhere. Boiled corn on the cob, doesn’t do it for me. It is ok, just not my favorite preparation.
For this Spicy Grilled Corn Salad, I basted the corn on medium flame grill, with a compound butter of honey, lime, and cayenne pepper. After the corn developed a nice char all the way around, I removed the corn from the grill and sliced the kernels off the corn. The corn is great on its own, or you can serve it over a salad or a variety of grilled meats or fish.
Recipe after the jump
Spicy Grilled Corn Salad
- 3 T of honey (or just a big glug of honey)
- Cayenne pepper, Salt, and Pepper to taste
- Zest of a half a lime
- 1/2 Stick of Butter
- 4 Ears of Corn (or whatever you have)
Remove the husks and silk from all of the corn. Combine the honey, spices, butter, and lime zest in a sauce pan over low heat. Allow the butter to melt and stir till everything is mixed together nicely. Taste and add additional spices/honey/or lime juice as necessary. Heat the grill to medium. Use a brush to baste the corn while it is grilling, and remove from the grill after a nice char develops all around. Hold the corn with a pair of tongs over a large bowl and slice the kernels off the corn. Serve while warm.
