I signed up for the late summer/fall CSA from Riverbend Gardens where you pay for six weeks of fresh produce delivered once a week to one of three Edmonton locations. I left work today and picked up my bag of goodies from the west side location, Careit Urban Deli in Crestwood. Knowing that the sweetness of corn goes starchy the longer it sits, I decided to grill the corn in this week’s bundle right away.
An imminent thunderstorm was darkening the sky, so any thought of an outdoor grilling adventure was quashed. Luckily I have my indoor grill where I could continue with my grilling idea. The following resulted.
Basic Grilled Corn
4 ears fresh Riverbend Gardens corn
Preheat a BBQ grill (or an indoor grill) to high.
Pull off all but the last layer of husk from the corn. Peel back that last layer to remove the thready silks and fold the husks back in place. Dampen the husks under running cold water and immediately place on the grill for 8-10 minutes or until the husks are very dark (blackened in places) and some of the kernels have browned. Remove from the grill and serve with butter or proceed with alternative options.
Alternative Options for Grilled Corn:
1.Drizzle with Mighty Trio Organics flax oil and roll in shredded Sylvan Star grizzly aged gouda.
or 2.Brush with a mixture of Mighty Trio Organics canola oil and rhubarb juice (one to one ratio) and one finely chopped Doefs Greenhouses red chilli
Grilled Corn and Sweet Onion Bruschetta
2 ears Basic Grilled Corn, corn cut off the cob, reserved
2-3 Tbsp Riverbend Gardens sweet red onion, finely chopped
2 Tbsp Riverbend Gardens green end of the above sweet onion, finely minced
2 Tbsp rhubarb juice (either directly juice a stalk of rhubarb or puree a stalk then strain through cheesecloth)
6 slices Artistic Bakery light rye bread
3 Tbsp Sylvan Star Cheese Grizzly gouda, shredded
In a medium bowl, combine the grilled corn kernels, red onion, green tops, and rhubarb juice. Set aside.
Grill the rye bread slices over high heat until deeply toasted brown. Top with the prepared corn bruschetta topping and sprinkle with the shredded gouda. Serves 2-3.