Or, corn week

And we’re back with another weekend of cooking, fresh from the Ringwood Farmers’ Market. Despite temperatures that reached the triple digits a couple of weeks ago, it didn’t really feel like summer to me until this weekend, when I first spied corn at several booths at the market. And because corn heralds the arrival of tomatoes (thus my favorite food weeks of the year), I’m a happy, happy girl.

So with a full bag of corn and some adorable baby eggplants, I set my sights on grilling this weekend. The only question was what slant to give the meal, and after some consideration (Mexican — lime & cotija? Italian — balsamic vinaigrette? Cajun — loads of paprika, oregano & pepper?), I decided to go for Middle Eastern with a harissa rub/dressing since the cumin, coriander and paprika would play so well with the flavors of the grill.

There are lots of ways to grill corn and I’ve tried most of them. Rolling the shucked ears in foil with a little butter and spice is where I started years ago, but that only takes advantage of the grill’s heat and doesn’t capture its essence. Grilling already-shucked ears bare on the grate is a little more satisfying, but the kernels tend to dry out and turn rubbery, no matter how attentive you are. So I’ve turned into an unshucked griller. I remove some of the outer husks, peel back the rest and keep them attached at the base, then strip the silk from the cob. At that point, it’s really simple to season the corn however you like, re-cover the ear with the husks and tie them at the top with one of the detached husks. Some people like to soak the cobs, but I prefer not to so the outer husks burn and char, and infuse the kernels with the smokiness of the grill.

For this weekend’s meal, I brushed the kernels with olive oil, then sprinkled them with dry harissa. I like to keep the dry rub around because I’m never quite sure how long the paste will keep with fresh garlic in it. Using powdered garlic and leaving out the water solves that problem, and it’s easy enough to turn it into a paste later. The corn roasted over a hot fire for about 20 minutes while I turned the ears frequently. The outer husks charred to black and began to crumble away after a time, but we were left with smoky, tender corn cooked through perfectly. Just before we dug in, I drizzled it with some harissa sauce (more on which later):

SUMMER'S HERE!

Although I’d be perfectly happy making an entire meal of grilled corn, Gil probably wouldn’t be, so I threw together a quick salad as well. While the corn was grilling, I placed the baby eggplants in the in-between spaces and let them cook until they were charred and had just enough form to escape going all Bruce Davison in X-Men. Once off the grill, I sliced them in half lengthwise, slathered them in harissa sauce mixed with lemon juice and honey and let them marinate till they’d cooled down and were shot through with spicy-sweet-tart flavor. They were perfect over a simple salad dressed with lemon vinaigrette, and damn if this isn’t going to be a go-to recipe for me this summer. The flavors just marry so well.

a fine side dish

Last weekend, I was fooling around with some basil and decided to use it in a green apple sorbet, but never got around to posting it here because the recipe isn’t quite where I want it to be yet. It’s awfully refreshing on a hot summer day, but is just a little too reminiscent of frozen applesauce for my liking. Once I find the appropriate level of tartness I’ll share, but for now, here’s a picture to serve as a placeholder.

refreshing!

Hope you all had a great weekend and managed to stay somewhat cool.

recipes after the jump

Harissa Paste adapted from Global Gourmet

3 1/2 tablespoons dried chili flakes, soaked in the same amount of hot water
1 1/2 tablespoons crushed garlic
1 1/2 tablespoons sweet paprika
2 teaspoons caraway seed
2 teaspoons coriander
1 teaspoon cumin seeds, dry roasted then ground
1 teaspoon salt

Place ingredients in small food processor and blend or grind in mortar until a paste is formed. I stored the extra in the fridge with a small amount of olive oil floated over the top. Not sure how long it lasts, but I’m not going to keep it much longer than a week because of the fresh garlic in the paste.

Harissa Rub

3 1/2 tablespoons dried chili flakes
3/4 tablespoon powdered garlic
1 1/2 tablespoons sweet paprika
2 teaspoons caraway seed
2 teaspoons coriander
1 teaspoon cumin seeds, dry roasted then ground
1 teaspoon salt

Place ingredients in small food processor and blend or grind in mortar.

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