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Top Your Grilled Corn With Chipotle Sauce Plus

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DIVAS OF DISH ANNE-MARIE HODGES AND PAM BRANDON

The Tampa Tribune

Published: July 2, 2008

It's summer! Two-and-a-half magnificent months to pursue all things hedonistic: long, languid days at the beach, that juicy summer read, the ceremonial burning of your to-do list and the long-overdue absence of closed-toe shoes.

Of course, it wouldn't be summer without great food to celebrate the season, especially serendipitous backyard barbecues of burgers, dogs, and gooey mounds of 'tater salad.

And don't forget the corn: sweet, juicy, munch-off-the-ever-lovin' cob perfection. Oh sure, rolled in butter, with salt and cracked black pepper, it's hard to top nature's recipe, but the divas are here to say you can. With little effort, we are redefining the culinary bliss of the cob.
Tender ears are grilled a toasty, nutty brown, rolled in a spicy, smoky chipotle cream, then topped with grated fresh Parmesan cheese, scallions and minced fresh cilantro.

NACHO AVERAGE COB
1 cup heavy cream
1 canned chipotle pepper, chopped, plus 1 to 2 tablespoons of the adobo sauce
4 ears corn

2 scallions, thinly sliced

1/4 cup cilantro, minced

1/2 cup freshly grated Parmesan
Coarse salt and cracked black pepper, to taste

In a small saucepan over medium heat, gently simmer the cream, chopped chipotle and adobo sauce, stirring occasionally, for about 5 minutes.

As the sauce simmers, cook the corn as desired. To grill, remove the husk and cook for several minutes, turning, until kernels are nicely browned.

To serve, drizzle the sauce over the corn and top with the scallions, cilantro and grated Parmesan cheese. Season to taste with coarse salt and cracked black pepper.

Makes 4 servings.

Diva note: For a fantabulous appetizer, cut the corn into three or four sections and serve on a platter with the cream, scallions, cilantro and cheese poured over the top.

Anne-Marie Hodges and Pam Brandon can be reached at divas@culinaryconfessions.net.

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