These corn chips are almost as simple, but have a slightly more complex flavor.
When you grill corn in its husk, it presents a handy opportunity to flavor the ears with fresh herbs. Tuck whole herb sprigs and pats of butter next to the kernels and the husk will hold them in place. As it cooks on the grill, the corn becomes perfumed with the fragrance of the herbs, while the charred husk injects a mild hit of smokiness. Marjoram is my favorite herb to pair with fresh corn, but lemon thyme is a runner-up.
Serve with a simple salad.
Ingredients
While we love the unabashedly decadent version of Mexican sweet corn (the one slathered with crema, cheese, chile and a jolt of lime), we also understand the need for a little restraint now and then. Consider this recipe an ascetic take, and a delicious one at that — corn grilled with just a small slather of butter until it’s slightly charred then dressed with lime juice and hot chile. Utterly addicting.
Fresh summer greens and bits of sweet red pepper dot rice the color of a sunset -- this is one good-looking salad to bring to the table, or to pack away for a picnic. In fact, I first tasted it when a Spanish friend brought it to one of our "Shakespeare in the Park" picnics in New York. It's indestructible enough to go almost anywhere.
This dish tastes like health and summer.
Even more so than corn on the cob swabbed with butter, when summer comes, I look forward to sweet, nubby corn salads loaded with vegetables and a zesty dressing.
Note: Have everything cut and ready, but mix just before serving.
This is one gorgeous salad: Slivered red and white cabbage tossed with ginger, garlic and orange peel -- pure Asian flavors finished off with white and black sesame seeds.