Thursday, September 2, 2010
Whether a dining room full of country club members with lobster bibs tied over their golf shirts, or a bathing suit-clad family hanging out around a picnic table by the pool, you’re sure to recognize the familiar crunches and slurps of fresh corn on the cob being enjoyed on a hot summer day. There are no restraints when it comes to eating this laid back vegetable in its natural form. With a barehanded grip on each end, teeth feverishly move back and forth over sweet kernels like breaking news over a typewriter carriage. The aftermath: corn juice on your cheeks, up your nose, and a kernel-filled smile to match.Although an unattractive scene, it’s moments like these one finds themselves dreaming about just around mid-January as they freeze their butts off, watching the snow pile up around their car.
The last moments of summer weather are officially upon us here in New York. During the day, the sun beats down heavy, but it is at night when you can feel fall slowly creeping its way in. There is a distinct feeling when the wind blows; it’s in the sounds of the trees and the smell of the air. As if the too-soon display of Halloween decorations in store windows were not enough of a reminder--summer is just about gone.
As you say “so long” to summer at your Labor Day cook outs, take the time to savor the last few bites of corn until next year. Grilled ears of corn topped with lime aioli, melted Gouda cheese, and cayenne go beyond butter, livening up and highlighting the unmatched essence of summer inside each kernel. The melding of sweet and charred flavors in the corn is comparable to popcorn. The aioli incorporates a zesty flavor from the lime, while the melted Gouda adds bite and richness. Complimenting the flavors from the grill, the finishing touch is a dusting of smoky cayenne powder.
This recipe was inspired by items I picked up at my recent trip to the farmers market.You can make your own aioli or garlic mayonnaise from scratch, or you can save yourself some whisking and use good-old store bought mayo and simply incorporate the garlic.
Grilled Corn with Lime Aioli, Gouda Cheese, and Cayenne
Yield: 4 Servings
- 4 ears of corn
- ½ cup homemade aioli or store bought mayonnaise
- 1 lime, juiced and zested
- 1 clove garlic, minced
- Salt and pepper to taste
- ½ cup grated Gouda cheese
- Cayenne powder to finish
• For the aioli: in a small bowl, whisk mayonnaise or homemade aioli, lime juice and zest, garlic (if using store bought mayo), salt and pepper.
• Husk corn and place directly on the grill over medium-high heat until you achieve an even char all around the cob. Just before you are about to take the corn off the grill, brush aioli all over kernels. Sprinkle cheese over one side and heat until melted. Finish with a quick dusting of cayenne.