Spicy Beer Mustard Grilled Sweet Corn
Summer's Centerpiece - Grilled Sweet Corn
For me, sweetcorn is the centerpiece of summer like the Ferris Wheel is to the carnival. Our mid-summer menus circle around fresh-from-the-field sweet corn.
The delights of sweet corn inspired James Stevenson to write:
“Why am I happy
that I was Born?
the reason (in season)
sweet corn!”
Sweet corn is woven into the fabric of our country’s heritage. Varieties of corn were propagated by the continent’s Indigenous people who were the first farmers.
The tender, sweet, juicy ears ripen in late July, and I bought my first dozen at 8:00 a.m. from a grower at a curbside stand.
So today is the day I celebrate the Centerpiece of summer with my favorite sweet corn recipe – Buzz Savories Grilled and Charred Corn-on-the-Cob.
I like to grill sweet corn until the kernels char, and then slather each ear of corn with a mixture of Spicy Beer Mustard blended with olive oil, garlic and salt then back to the grill for more charring and more flavor.
The 2nd and equally important piece of the grilled corn story involves a time-saving, crisp, light and savory Corn Salsa that combines black beans, diced red pepper, green onions and herbs mixed with grilled and charred sweet corn and a savory dressing.
Recipes for Buzz Savories Charred Sweet Corn and Salsa follow:
The Buzz
August and the honey flow diminishes meaning nectar producing flowers dry down. Bees are cranky, and taking the honey supers from the hives requires a huge dose of beekeeper courage and appreciation for velcro and zippers in the bee suit whereas before velcro closures, cranky bees, protecting their summer’s labor could find a tiny opening in the bee suit and crawl in uninvited and possibly sting the wearer. Oh, yes, I know of which I speak, and once again, I say, “Bee stings hurt!”
We check our suits twice for a tight seal around neck, ankles, wrists, then light the smoker, a skill of its own to master, puff smoke into the openings of the hive and especially the top of the hive after we lift the lid.
Why do beekeepers use smoke? Smoke calms bees. When bees sense danger, they release an alarm pheromone called isopentyl acetate from a gland near their stingers. This chemical wafts through the air and alerts other bees to be ready to attack. Smoking a beehive masks this pheromone, allowing the beekeeper to safely take-off the honey supers.
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Spicy Beer Mustard
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Spicy Beer Mustard Grilled Sweet Corn
Equipment
- grill pan for stove top or grill for outside grilling
What You'll Need:
Spicy Beer Mustard Grilled Sweet Corn
- 2 Tb. Spicy Beer Mustard
- 1 tsp. dried minced garlic
- 2 Tb. olive oil
- 1 tsp. salt
How To Prepare:
- Preheat grill on medium heat.
- Whip together mustard, garlic, salt and slowly add olive oil to form an emulsion
- Brush corn with olive oil and grill for 8 to 10 minutes or until charred, turning occasionally
- Brush with Spicy Beer Mustard mixture and grill another 2-3 minutes
Spicy Beer Mustard Charred Sweet Corn Salsa
What You'll Need:
Spicy Beer Mustard Charred Sweet Corn Salsa
- 1 cup (or more if you have it) grilled and charred Spicy Beer Mustard corn cut from the cob
- 1 can black beans, drained and rinsed
- 1 cup red or green or mixed peppers, diced
- ½ cup green onions, chopped including the fresh green tops
- ¼ cup cilantro or parsley or basil or oregano, or all together chopped fine
Salsa Dressing
- 3 Tb. olive oil
- 3 Tb. fresh lime juice
- 1 tsp. cumin
- 1 tsp. salt and more to taste
- ½ tsp freshly ground pepper
How To Prepare:
Salsa Dressing
- Whip together the ingredients
- Mix them with the corn, black beans, onions, peppers and herbs
- Serve room temperature or chilled - keeps easily refrigerated for a week or more.