There is a roadside fruit and vegetable stand within biking distance from our shore house that sells some great produce, and sweet white Jersey corn just came into season as of last weekend. Quality corn is infamously easy to prepare- you really don’t have to do a whole lot to it if it’s fresh, seasonal and local. Grilling it has become de rigueur at our house barbecues, but back in the city on a weeknight I came up with this recipe for Urbanites lacking grilling capabilities. This is a loose take on a Mexican-style elote, which I served as a complimentary side to simple shrimp sauteed with spinach, onion and garlic along with a scoop of brown rice. The composition of this meal came together as a very necessary welcome back to moderation from my Independence day weekend food coma, which I hope you had the pleasure of experiencing as well if you happen to be an American like me.
- 4 large ears of sweet corn
- 3 tbs butter (or butter-like preference, you know I love my Earth Balance)
- 3 tbs fresh goat cheese
- ½ tbs paprika
- ½ tbs salt
- 1 teaspoon fresh cracked pepper
- ½ teaspoon cayenne pepper (optional)
- Microwave all 4 ears of corn, still in-husk, on high for 5½ minutes. Meanwhile, melt butter and goat cheese in a large skillet over low heat, stirring frequently; off the heat when evenly blended. After the corn has cooled for a few minutes, remove the husks, making sure to get rid of all the hair, and chop each ear into neat halves. Place the cobs into the skillet with the butter and cheese, turn the heat back on to low and stir, making sure the cobs are coated all over. Gently transfer the cobs to a platter and season on the top side with paprika, salt, pepper and cayenne if desired. Serve immediately.