Grilled Corn with Dry Grill Rub
An innovative use for our housemade rub!
Ingredients:
4 ears sweet corn, shucked
Olive oil
2 tablespoons Farm & Larder dry grill rub
Method:
1. Preheat grill to medium-high.
2. In a shallow dish, add a very thin layer of olive oil. Roll each ear of corn in oil to lightly coat. Then rub each with about 2 teaspoons of the dry grilling rub, rotating as you do so to make sure rub is evenly distributed.
3. Place corn on grill and cook, rotating occasionally to apply heat to all sides, until sections of the corn are lightly blackened and the kernels are bright yellow. Remove and serve immediately.
Variations: This rub is also wonderful sprinkled over grilled peppers or summer squash.
Fall Comforts Recipes
Stave off the chill this week with a lineup of warm-and-wonderful fall pairings—rich, flavorful vegetable minestrone soup with toasted Pomodoro bread, plus Italian red wine. Complemented by our housemade plum jam and seasonal produce including sweet corn, leeks and red-fleshed Amarosa potatoes, this cozy meal begs to be eaten fireside, tucked in your favorite chair, with a glass of wine in hand.
Here are some recipe ideas for the week:
Red Potato Mash with Leek Confit
This easy, casserole-style dish is rich with buttery leeks and red Amarosa potatoes.
Grilled Corn Salad with Sweet Peppers
This warm salad is crisp and crunchy, boasting a wonderful smoky flavor from the perfectly-charred corn and peppers.
Carrot & Apple Sauté with Rosemary
This beautiful side dish sings of fresh autumn flavors!
Herb-Roasted Cauliflower
Seasoned with parsley, garlic and lemon, this incredibly-easy cauliflower recipe is a keeper.
Cider-Braised Beets
These delightful beets from Rick Rodgers’ The Big Book of Sides are sure to be a new fall favorite.
Arugula Pesto
This bright, flavorful pesto is a wonderful drizzled over this week’s soup!
Grilled Corn Salad with Sweet Peppers
This warm salad is crisp and crunchy, boasting a wonderful smoky flavor from the perfectly-charred corn and peppers.
Ingredients:
4 ears sweet corn, shucked
2 sweet peppers, halved and seeded
2 ½-inch-thick onion slices
2 garlic cloves, minced
3 tablespoons heavy cream
2 teaspoons sherry vinegar
1 teaspoon chopped oregano
1 tablespoon finely-chopped chives
Sea salt and fresh ground pepper
Method:
1. Preheat a grill or grill pan over medium-high heat. Place corn on the grill rack; grill 20 minutes or until charred here-and-there, turning occasionally. Place in a large bowl; cover with foil. Leave in a warm location 10 minutes, then cut corn kernels off cobs, encouraging clusters to stay intact, if possible.
2. Meanwhile, place the peppers and onions on grill rack, and grill 4 minutes on each side. Remove from the grill and coarsely chop both the peppers and onions.
3. Combine the chives, cream, oregano, vinegar and garlic with a healthy pinch each of salt and pepper in a large bowl. Add peppers, onions and corn; toss gently to coat. Serve warm.
