Let’s get one thing clear – I am not proud of this recipe.
When we think “hot off the grill,” we usually think about something meaty. But this time of year I also like to grill desserts.
Labor Day, summer’s last hurrah, is a feast day. And mostly – Tell the truth! – we tend to overdo it. Ribs, steaks, burgers and hot dogs? Check, check, check and check.
I’m not going to tell you how to dress your burger. I’m not going to tell you what sort of bun to put your burger on. I’m not really even going to tell you very much about how to cook your burger.
When Chicago chef Gregory Ellis makes a pork belly sandwich, he doesn’t stop at the belly. In addition to a fried egg and kumquat chow-chow, he adds a mystery ingredient – bacon jam.
It’s hard to improve on the delicious simplicity of summer perfect corn on the cob slathered with butter and sprinkled with salt. But we figured we’d give it a try anyway. And we quickly learned that fresh corn is a splendid foundation on which all manner of flavor combinations can be built, from sweet (check out the Fluff masterpiece below) to savory (bacon, anyone?) to spicy (chili lime!). So use our list as a starting point and see how many directions you can go with your corn.
For the first couple weeks of corn season, my family is content to eat plain old corn on the cob day after day. And why not? It’s perfect as is.
For most of us, piping hot, slathered with butter and sprinkled with salt really is the best way to enjoy corn on the cob.
When it comes to summer entertaining, it’s not hard to impress. But it’s easy to get yourself in over your head trying to do so.
1 ripe avocado, peeled with pit removed