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Feasting on corn; with barbecued lamb chops and a choice of seasoned butters.

Ready to pluck from your garden or priced to move at the supermarket, corn is at its sun-ripened best this month. Make it the focus of a simple feast. Seasoned butters flavor the corn, as well as bread and grilled lamb chops. For a light alternative to the butters, rub lime wedges on corn or squeeze onto lamb, followed by a sprinkle of salt and a touch of chilies. When you husk corn in the somewhat untypical fashion we picture above, the ears look something like golden comets. Because you're already committed to holding the corn, the rest of the menu is also designed to be eaten out of hand. Provide plenty of damp hand towels, paper napkins, or disposable hand wipes.
 Corn comet supper Corn Comets Cherry Tomatoes
 Grilled Lamb Rib Chops
 Seasoned Butters
 Sourdough Bread

Basket of Frozen Fruit Ices on Sticks

Watermelon Chunks

Choose at least 3 butters; all can be made ahead. For each serving, allow 1/2 to 3/4 cup cherry tomatoes (about lb.), 2 or 3 small lamb rib chops cut 1/2 to inch thick (about 1/2 lb. per person), 2 or 3 slices bread, a fruit ice on a stick, and I or 2 chunks of melon. About 45 minutes before you plan to serve, ignite charcoal briquets for the lamb and bring water to boiling for the corn. The corn can cook and hold in hot water while chops grill, or corn and chops can cook simultaneously. Corn Comets 16 to 20 medium-size ears of corn

Lime wedges

Salt and pepper


Crushed dried hot red chilies

Seasoned butters (suggestions

follow) Pull off and discard coarse outer layer of corn husks, then gently peel back the thinner inside husks but do not detach from cob. Pull off and discard corn silk and rinse corn under cool running water. You can husk corn as much as 4 hours ahead (however, if corn is just harvested, you may not want to wait to cook it); cover corn with cool damp towels. In a covered 10- to 12-quart kettle, bring 4 quarts water to a boil over high heat. Insert corn, tips down and husks up, into the pan, supporting ears vertically with each other. Cook until corn is hot and kernels look slightly darker yellow, about 10 minutes (husks will stick out of pan). Serve, or remove kettle with corn from heat and let corn stand in water to keep hot up to 20 minutes. Lift ears by their husks from water, drain briefly, and arrange, husks up, in a bowl. To eat, rub corn with lime wedges and sprinkle with salt and pepper, paprika or chilies, or a combination of these. Or spread with seasoned butters. Makes 8 to I 0 servings, 2 ears each; or 5 to 7 servings, 2 or 3 ears each. Per 5-inch ear unbuttered.- 77cal.; 2.7gprotein; 1 g fat, 17 g carbo.; 14 mg sodium; 0 mg chol. Seasoned Butters Make flavored butters from basic recipe; spread them on corn, lamb, and bread. Basic butter. Combine butter or margarine, at room temperature, and seasonings (suggestions follow) in a food processor with a metal blade or in a bowl. Process, pushing mixture from container sides with a rubber spatula, or mix with a fork until well blended. Serve each butter in a small dish at room temperature. If made ahead, let stand in a cool place up to 4 hours, or cover and chill up to 3 days, then bring to room temperature. Pesto butter. Combine 1/2 cup 1/4 lb.) butter or margarine, 1/2 cup lightly packed, finely chopped fresh basil leaves (or I

1/2 tablespoons dry basil), and cup grated parmesan cheese, following directions for basic butter, preceding. Makes about 1/2 cup.-Sandy Kelso, Lebanon, Ore. Per tablespoon: 115 cal.; 1.3 g protein; 12 g fat,0. 6 g carbo.; 164 mg sodium; 33 mg chol. Horseradish butter. Combine 1/2 cup 1/4 lb.) butter or margarine, I teaspoon prepared horseradish, and I tablespoon Dijon mustard, following directions for basic butter, preceding. Makes about 1/2 cup.Lamar Parker, Tempe, Ariz. Per tablespoon: 104 cal.; 0. 1 g protein; 12 g fa t,0.3 g carbo.; 173 mg sodium; 31 mg chol. Olive cream butter. Instead of butter, combine 2 small packages (3 oz. each) cream cheese, I small can 41/2 oz.) drained chopped black ripe olives, and I small jar (2 oz.) drained diced pimientos, following directions for basic butter, preceding. Makes about


Per tablespoon: 42 cal.; 0. 7gprotein; 4.3 fat,4.3 g carbo.; 74 mg sodium; 9.4 mg chol. Bacon-and-egg butter. In a 6- to 7-inch frying pan over medium heat, cook 4 slices bacon until crisp; drain on paper towels. Combine 1/2 cup (1/4 lb.) butter or margarine, bacon (if mixing by hand, crumble bacon first), and 2 hard-cooked large eggs (if mixing by hand, rub eggs through a fine wire strainer), following directions for basic butter, preceding. Makes about 1/2 cup. Per tablespoon: 140 cal.; 2.6 g protein; 14 g fat, 0.2gcarbo.; 184mgsodium; 102mgchol.
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Title Annotation:recipes
Date:Aug 1, 1989
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