The essence of summer cooking is taking the freshest ingredients, with minimal fussing, and serving them barely adorned to let their true flavors shine through.
This recipe is NOT that.
No – this recipe takes sweet summer corn, removes it from the cob and cooks it with butter, copious amounts of cheddar cheese and even (gasp!) mayonnaise.
Now, before you dismiss this as the most heinous crime one could exact on an innocent ear of corn, take a look at the pictures. First, how CUTE is the presentation? You serve this dish, individually, in the actual corn husks (and it’s not even hard to do – swear!). Next, this is seriously delicious. No one loves their fresh summer corn more than I do, but I promise, make this once and you too will be converted.
I knew that I wanted to include corn in this mini “end of summer” series, and the obvious approach would have been a recipe for great grilled corn. But that seemed a little - well, obvious. And although I can think of few things more satisfying than corn on the grill, sometimes you want something a little richer, a little more indulgent. And why should corn (or you) be denied that pleasure?
You can go back to grilling tomorrow.
Corn Tangy In Their Jackets
adapted from Gourmet
6 ears corn, unhusked
5 ½ T. butter
1 T. chopped fresh cilantro
2 T. mayonnaise
2 T. fresh lime juice
10 oz. shredded sharp white cheddar (about 3 c.)
½ c. bread crumbs
vegetable oil for brushing husks
Pull a lengthwise strip of corn husk (about 1 to 1 1/2” wide) from each ear to expose kernels – discard husk strip. Carefully peel back remaining husks, keeping them attached to stem ends, and snap ear from stem end. Discard silk from husks. Tear a thin strip from a tender inner piece of each husk and use it to tie the loose end of each husk together, forming a boat. Cut corn kernels from ears and discard cobs.
In a large skillet sauté corn in 4 T. butter over moderately high heat until just tender, about 5 minutes. Stir in cilantro, mayonnaise, lime juice and 2 ¾ c. cheese, stirring until cheese is melted. Remove skillet from heat and season with salt and pepper.
In a small skillet sauté bread crumbs in remaining 1¼ T. butter over moderately high heat until golden-brown, about 2 minutes.
Preheat broiler. Brush insides of husk boats lightly with oil. Divide corn mixture among husks. Top corn mixture with bread crumbs and remaining ¼ c. cheese. Put filled husks on a baking sheet and broil about 4” from heat until cheese is melted and tops are lightly browned, about 2 minutes.