It's corn-grilling season!

Nothing shouts warm weather like corn! As soon as our Mom sees the first ear of corn in the grocery store, she tells us the same story she has been telling us for years.

Of course, we don’t say anything and let her go on and on.... and on, about how her father, PaPa Tony, would bring home the “horse corn” every summer. It was the corn that was on the stalk a little longer until the end of the season and the kernels would get really big, fat and juicy.

Papa would slather his corn with a big helping of sweet butter, and using his front teeth only, he would bite into the corn making the biggest crunching noise like a horse. The kernels would burst, popping and spurting juice all over his face. We would laugh and giggle (which is why he did this) as Nana would remind him of his table manners. Oh gosh — how we wish we could sit at that table again.

We have been experimenting using beer in some of our recipes. It replaces using wine and leaves a nice taste.

When Pairing Beer and food the rule of thumb generally is to match intensity — light, delicate beers with light foods, bold beers with strong flavors or desserts. Look for similar flavors in the food and the beer — beer often can have flavors that are spicy, sweet, fruity, toasty, or roasty. Dark beers like stouts or porters are excellent with braised meats like short ribs or osso bucco.

The beer butter is perfect for the summer grilling season and can be prepared ahead of time. Get creative and have some fun experimenting with all the different flavors these wonderful new craft beers have to offer.


Grilled Corn with Beer Butter     

corn on the cob, husks pulled back & tied (silk removed)

1 shallot, minced

2 tablespoons olive oil

1 stick softened butter

salt & pepper to taste         

In a small skillet over medium heat, cook shallot in hot oil 5 minutes or until tender. Stir in 2 tablespoons of your favorite beer. Remove from heat. Cool 10 minutes. In a small bowl combine softened butter and shallot mixture. Transfer to waxed paper, shape into a log. Wrap and freeze.          

For the corn, pull back the husks and tie with butchers twine, I used pieces of the husk for ties. Remove the silk from the corn. Place the prepared ears of corn on a medium heat grill, rotating the corn as needed to keep it from getting charred too much on one side.

After a couple of turns, place the corn on an indirect heat (moved to the side of the grill) or on the top shelf of your grill, and close the cover. Allow the corn to slowly continue cooking for approximately 15 minutes until kernels are golden in spots.

Enjoy the corn slathered with the Beer Butter.

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