In Chicago sweet corn is one of the vegetables that truly captures the summer season.
Summer corn is one of those things I don’t buy off season and when it isn’t locally grown simply because once the corn is harvested the natural sugars will turn into starch. I know It’s a long wait from September to the following July to get fresh corn, but it’s so worth the wait. Nothing like sinking your teeth into the plump kernels bursting with sweet, summer flavor. The kind that splashes everywhere along with the every bite. Lucky for us, the Midwest is known for the best corn ever in the summertime. Followed by the best and most crazy corn mazes in the fall. I was so happy to finally spot the fresh corn at the farmers market although its a bit delayed this year.
Corn is sweet, crunchy and comes already in a perfect package (husks) to throw on the grill. This simple recipe of fire roasted corn, slathered with a sumac lemon aioli is just a perfect bite for a summer dinner outside on the patio.
How to select the best corn for grilling:
Select young, tender corn. Just make sure you look for bright green husks and light yellow stalks. look for ears with moist, fresh-looking husks. Don’t worry about browning silks, which are the farmer’s cue that the corn is ready to pick.
Cook and enjoy corn soo after its harvested. The sugars in corn convert to starch shortly after being picked so it should be eaten soon after harvest.
Fire roasted corn with sumac garlic aioli
How to grill the corn:
4 or more fresh ears corn, in their husks
Directions:
This method works well in an indoor or outdoor grill. The trick is you are looking for direct heat. The direct heat along with the husk it will ensure that the corn will steam to perfection and you will get some charred and delicious smoky bits.
Preheat the grill to medium-high heat
Trim the silk from the top of each ear to prevent it from burning.
Peel away the first layer of husks
Place the corn on the grill, cover, and grill for 5 minutes, turning the corn every few minutes until cooked through this process will take 10-15 minutes.
While the corn is cooking prepare the aioli
Simple lemon garlic and sumac aioli :
1/4 cup mayonnaise
2 tbls thick yogurt (love adding the yogurt it lightens up the mixture)
Juice of half a lemon (Add more for taste)
1 garlic clove finely minced
1/2 tsp smoked paprika
1 Tsp sumac
Add all ingredients to a bowl and mix well. Refrigerate until ready to use
Remove the corn from the grill and let it cool for few minutes to handle, this will also ensure that the husks will slip off the corn so easy.
The husks may char a bit, but the kernels of corn shouldn’t. To know the corn is done the kernels will turn a golden yellow color
Pull back the husks they should slip right off
If you want more charred smoky bits. After you Peel the corn, throw it back on the grill for a minute.
Slather with the garlic and sumac aioli and enjoy.
Sahtain,
Mai @almondandfig