Corn on the Cob

Norm's father Earl loved corn-on-the-cob, steamed in a big pot of water and served with nothing but salt and butter.  When he bought a house in the suburbs with his stepfather, who'd owned rooming houses in the city, the old man started a garden in the backyard and tried growing corn, which he battled the local crows for. Earl liked golf better than gardening so after the old man's death, he'd buy a bushel of corn from a farmer in the fall, peel the ears, steam them and freeze them in large plastic bags for the winter. So Norm grew up liking corn too. He brushes it the cobs with oil, sprinkles it with salt and cajun spice mix, wraps the ears with foil and bakes them on the BBQ.

My dad, Arthur, didn't like corn at all. Mash made from corn grown for animal feed was on the menu when he was a forced labourer in a German camp during WWII.  So my mom didn't buy it often and we kids thought it was a treat when we got canned Green Giant corn niblets with our mashed potatoes.

It's hard to get non-GMI corn in grocery stores now. You can try growing organic corn at home (the crows have been waiting) or take a trip to Mexico....

Mexican Street Corn  #1

• 8 cobs of corn
• butter and salt
• 3/4 cups feta or Cotija cheese
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1/3 cup chopped fresh cilantro
• 1 tsp chile powder
• zest of 1 small lime (2 tsp)

1. Grill 8 cobs of corn, season with butter, salt and pepper.
2. In a bowl, combine cheese, mayonnaise, sour cream, cilantro, chile powder, lime zest.
3. Spread mayo mixture on corn, sprinkle with extra cheese and cilantro, serve with lime wedges.

Mexican Street Corn #2

• 4 large ears of corn
• 1/4 cup mayonnaise
• 3/4 cup sour cream
• 1/8 cup chopped fresh cilantro leaves
• 1/2 cup freshly grated Parmesan cheese
• juice of 1/2 lime
• red chili powder to taste
• lime wedges for garnish

1. Grill 4 cobs of corn.
2. In a bowl, combine mayonnaise, sour cream, cilantro, lime juice. 
3. Spread mayo mixture on hot corn, sprinkle with parmesan and red chili powder to taste.
4. Serve with lime wedges.

BBQ Vegetables

Corn on the Cob

• Fresh ears of corn in husks

Trim any loose strands from corn husks.

Soak cobs, with husks on, in cold water, 30 minutes.

Drain.

Heat grill to medium high.

Grill corn while still in husks, with lid closed.

Barbecue, turning often every 5 minutes) for a total of 20 minutes.

Remove corn from grill and let cool till you can remove the husks and silk from corn.

If you want grill marks on the corn, strip husks from the cobs and place cobs directly on the grill and bbq, turning often, until grill marks form.

Serve with salt and plain butter or herbed butters.

Cauliflower Steak and Broccoli

• 1/2 bunch broccoli rabe
• 1 cauliflower, cut into steaks
• 1/4 cup hummus
• 1/4 cup cooked chickpeas per plate
• cilantro
• BBQ sauce

Brush broccoli rabe and cauliflower steaks with oil.

Brush with BBQ sauce.

If using canned chickpeas, wash and drain.

Grill until cooked through.

Smear hummus on a plate, place cooked vegetables, add chickpeas, garnish with cilantro

Portobello Mushroom Burgers with Pico de Gallo

Prepare Pico de Gallo:

• 1 cup finely chopped red onion
• 1 jalapeno pepper, seeded, finely chopped
• 2 limes, juiced
• 2-1/2 cups fresh chopped, seeded Roma (plum) tomatoes
• 1/2 cup chopped fresh cilantro
• 1 tsp salt

Stir onion and pepper together with lime juice, let rest 5 minutes.

Stir in tomatoes, cilantro, salt.

Let stand 15 minutes before serving.

Prepare Portobello Mushroom Burgers:

• BBQ sauce
• 4 portobello mushroom caps
• 4 burger buns
• 1 avocado
• 1/2 onion, sliced
• arugula or mixed greens
• thinly sliced radish
• pico de gallo (see above)

Brush grill with oil.

Gril mushroom caps with onion until fork-tender.

Brush caps with BBQ sauce.

Assemble burger: top buns with pico de gallo, portobello cap, onion, drizzle of BBQ sauce, greens, avocado, radish.

Serve remaining pico de gallo with:

• tortilla chips

Lime Butter

Spread lime butter on corn on the cob or dab on grilled fish.

• 1/2 cup softened butter
• 1 lime
• 2 Tbsp minced fresh cilantro or parsley
• 1/2 tsp. salt
• 1/2 tsp. smoked paprika
• 1/4 tsp. ground black pepper

Grate zest from 1/2 of the lime skin. Juice the whole lime.

Add zest, lime juice to softened butter in a small bowl.

Stir in spices.