Summa Summa Summa time!
It’s time for some BBQ’s. This month it’s all about the best home-made side dishes for your picnics and BBQ’s. Chicken, ribs, hamburgers and hot dogs all need side dishes to make that summer plate complete. I’m sure you’re going to get invited somewhere and you may need a “Wow” recipe. Or you’re the host and you want some epic food to go with the fun. In either case I’ve got you covered as usual. First up is a corn on the cob, but with a super delicious and interesting twist; Curry!
I have had the idea for curry corn for a while now. I was contemplating making a curry corn stew during M..eat..less month, but for whatever reason It did not end up coming to fruition. So due to the fact that corn is massacred every summer, I decided it might be a good time to rework my curry corn idea into something that can fit with this month’s theme. Not to mention the fact that while in New York we had some yummy Corn-on-a-stick at Brooklyn flee’s Smorgasburg (which is a must attend event btw). That really solidified the idea in my mind that a roasted corn on the cob style dish had to be attempted.
So next come’s the flavors, shallots, parsley and parmesan cheeses were no-brainers. The coconut oil and ground all spice were last minute additions, I figured why not add flavor on top of flavor. I told my mother that there are some recipes I develop that are so good that they stick. Meaning we loved them so much that we constantly make them. I think this recipe will be joining the ranks along with my four cheese pumpkin penne, shrimp scampi, escovitch fish and honey mustard herb broiled salmon. These recipes I have made so many times the ingredients will forever be engraved in my brain.
The best part of this recipe is how easy it is. Blend all the ingredients. slather it on the corn, wrap in foil and grill or bake for 20 minutes. Then slather with more curry butter, parsley and fresh grated parmesan cheese before eating. Its not June 21 but in my book summer is officially here!
Ingredients (printable instructions)
6 fresh corn
1 stick salted butter
3 tablespoons coconut oil
2 teaspoon curry powder
1 Garlic clove
1 teaspoon salt
¼ teaspoon ground allspice
3 ounce Parmesan (plus extra to garnish)
1 bunch Parsley (save some to garnish)
- Preheat your grill to medium heat
- If the Corn was purchased with husks peel them completely and remove all the hairs/ silk
- Wash and pat dry the corn and set aside
- In a food processor blend the butter, coconut oil, curry, garlic, shallots, parsley, salt and parmesan cheese, the mixture should become a creamy spreadable paste
- Take a length of foil slather the corn with the butter mixture and roll up the foil twisting at both ends
- Once you have wrapped all corns place on the grill for 25 minutes turning about every 6- 8 minutes to achieve even coloring.
- Once 25 minutes have passed remove from the heat snip off both ends of the foil and cut along the center lengthwise
- Garnish with some fresh grated parmesan cheese, parsley and more of the curry butter
- Make sure to wrap in foil a few times to make sure the butter does not escape when melted
- If you don't have a grill you can place them in a 350 oven for 20 minutes until cooked