It's corn on the cob season !!

I tried this chile butter yesterday, ya gotta try this:

I used regular chile powder but backed off the salt.

Grilled Corn with Honey-Ancho Chile Butter

Any leftover chile butter would be delicious on roasted sweet potatoes or cornbread. If you make the butter in advance, take it out of the fridge before serving to allow it to soften. 8 servings

Ingredients 8 tablespoons (1 stick) unsalted butter, room temperature, divided

1 tablespoon ancho chile powder

1 teaspoon ground cumin

1 tablespoon honey

1/2 teaspoon dried oregano

1/2 teaspoon coarse kosher salt

1/4 teaspoon granulated garlic or garlic powder

1/4 teaspoon onion powder

8 ears of corn, husked

Ingredient Tip Ancho chile powder is available in the spice section of many supermarkets and at Latin markets. Preparation Melt 2 tablespoons butter in small skillet over medium-low heat. Add chile powder and cumin; stir 10 seconds. Transfer to medium bowl; stir in honey and cool. Add oregano, coarse salt, granulated garlic, onion powder, and 6 tablespoons butter to butter mixture. Mix until smooth.

Can be made 2 days ahead. Cover; chill. Bring to room temperature. Prepare barbecue (medium-high heat). Grill corn until charred in spots, turning often, about 13 minutes. Transfer corn to platter. Serve with honey-ancho butter.

there is a farmer in Will County, Illinois that goes by "Glasscock Farms" that sells the best sweet corn around and has a stand by my house.

i just like asking the wife sometimes if she wants some glasscock for dinner......

Speaking of corn on the cob, in the last few years all the corn I've been able to buy has gotten so sweet it's like eating candy, and most of the corn flavor has been replace by just sweetness.

Anyone know the name of any of the less sweet corns?

Thanks Pete. You cannot imagine the visions running through my head.
Well I guess you can.

I noticed a dairy farm near us is selling sweet corn this year and the first picking was in this weekend. If you haven't eaten really fresh sweet corn you don't know what you are missing.

When i was in grad school the research farm would plant a huge patch of sweet corn. We would pick, shuck, boil and be eating it within 20 minutes of coming off the stalk. You could ask for anything more it was so good. Sweet corn starts converting the sugar to starch as soon you pick it. It's hard for me to eat sweet corn that comes from a grocery store now.

carguy123 wrote: Speaking of corn on the cob, in the last few years all the corn I've been able to buy has gotten so sweet it's like eating candy, and most of the corn flavor has been replace by just sweetness. Anyone know the name of any of the less sweet corns?

You may try some of the older varieties. Silver Queen and Golden Queen are pretty much the standards today and were breed to be sweet. But I believe Seneca Chief and Truckers Favorite are two older varities that may be less sweet.

I had the 911 out for a cruise over the weekend. As I came over the top of a hill - I got a nose full of that green smell you get when you are shucking corn ears. There was no roadside stand or anything there so I kept on driving. I'm still craving it right now. I will be at the farmer's market at some point today for sure.

I don't have a grill over here, I can't imagine where I could get real ancho chile powder, and our corn won't be in season for another couple months. But I still just went and printed that out anyway.

Maybe I'll do it on some baked potatos.

spitfirebill wrote:

carguy123 wrote: Speaking of corn on the cob, in the last few years all the corn I've been able to buy has gotten so sweet it's like eating candy, and most of the corn flavor has been replace by just sweetness. Anyone know the name of any of the less sweet corns?

You may try some of the older varieties. Silver Queen and Golden Queen are pretty much the standards today and were breed to be sweet. But I believe Seneca Chief and Truckers Favorite are two older varities that may be less sweet.

Yeah Silver Queen is pretty much the standard around here as well as a mixed color kernal one that I don't know the name of.

I want some corn flavor, not just sweet. Even the frozen varieties are super sweet nowadays.

I think corn came on season just last week around the SF bay area, now I have to find some. Around here they went from growing corn to growing houses so much of the farmland is gone, it sucks! Hopefully I'll get some brentwood corn though.

I agree about the over sweetness of some corn, I think the starchy element of the yellow corn imparts more flavor than the cloying sweetness of white corn. That and yellow corn seems to have a thicker kernel skin so it is a little more chewy.

benzbaron wrote: That and yellow corn seems to have a thicker kernel skin so it is a little more chewy.

and sticks between your teeth easier.

But with that said I'll take flavor over nothing but sweetness any day.

Scan the ingredients of the butter, that sweetness'll be gone in no time.

Dan

You wimps fussing about the too sweet aren't putting enough salt on it.

Bump 'coz I just made this. It was mighty tasty. I used hot cayenne powder from the Indian grocer and that seemed to work just fine, and I'm visiting my parents who have a very nice grille indeed. Fresh local corn from the farmer (literally) down the street. Best I've had in ages.

You's folks just made me decide to drive out until I find a corn-stand tomorrow. While at school, I live in McLean County, Illinois, which produces more corn than any other county in the nation. If it were a state, it would rank number 10. We get a lot of corn, and a lot of good corn.

Our minor league baseball team:

All I know is I can get as much free corn as I want from work.

Hmmmm we had corn on the cob and chicken marinated in barbecue sauce (Headcountry for any Okies here) and grilled.

Wish I'd seen this butter recipe!