Archive | 8:41 am

Garlic Corn on the Cob

3 Aug

For those of you who didn’t see my ecstatic posts on Facebook this weekend (follow A Gilt Nutmeg on Facebook here!), I was at the Garlic Festival in Gilroy, CA last weekend.  The boyfriend and I can actually eat garlic raw and were disappointed with the lack of garlic at the entirely garlic-centric menu at “The Stinking Rose.”  So finally we were going to get a proper dose of garlic!  And proper dose we did: garlic bread, garlic tamales, deep fried garlic, garlic pesto, garlic ice cream (which is actually one of my favorite flavors of ice cream ever)…but one of the best things we ate was garlic corn on the cob.

Daniel and our friend, Rhianan, enjoying their corn.  I was digging into the deep fried garlic at the time, but I snuck bites of Daniel’s corn whenever he wasn’t looking.

So home we went, stopping on the way for those amazing strawberries from Monday’s post and fresh picked corn, 6 for $1.  Is there any need to guess what my plans for the corn were?  It was my mission to try to recreate the amazing clean, clear butter-garlic flavor on the sweet fresh corn we ate the day before.

One of the cooking tricks I pulled out of the hat for this one was something called “blooming”.  As spices get older, they lose flavor and heat (if they’re spicy).  The remedy for this is to “bloom” the spices by heating them in oil or butter for a minute or so.  It magically brings back all the flavorful oils in them and your taste buds will thank you!  I’ve also discovered that clarifying your butter really set the garlic and sweet corn flavors off the best–I’m never going back to slapping a cold pat of butter onto my corn again.

Aim for farmers markets or farm stands for your corn.  Dad taught me long ago that there are few things better than fresh farm corn–he used to drive all the way to New Jersey to get fresh corn from the farm stands.

Garlic Corn on the Cob

  • fresh ears of corn, stripped of leaves and “silk” (the stringy bits)
  • 5 cloves of garlic, sliced
  • 1 tablespoon of butter per ear of corn
  • 1 teaspoon garlic powder (or to taste)
  • high quality salt
  1. Set a large pot of water boiling and toss in approx 2 sliced cloves of garlic.  Set ears of corn into boiling water and boil for approx 15 minutes or to desired doneness.  I remember growing up we just turned off the burner and left the corn in the pot of hot water until we went back for seconds, so I don’t think there’s really a danger of overcooking it.
  2. In the meantime, gently melt the butter in a small saucepan.  After it’s completely melted, tilt the pot forward and carefully use a spoon to remove just the white floaty bits–these are called the milk solids.  Voila, clarified butter!  You’re ready for lobster…or really amazing corn.
  3. Add the rest of the sliced garlic plus the garlic powder to the butter and stir.  Remove from heat after a few minutes and brush the butter over the ears of corn.  I leave the garlic slices behind, but if you want to brush them over the corn as well, be my guest–there’s really never too much garlic in my book!  You’ll probably want them minced instead of just sliced if you plan on doing this, so the garlic bits can stick to the ears of corn.
  4. Sprinkle with some good salt and get ready for a delicious treat!  On one final note: I mentioned that there is never enough garlic for me.  This recipe will give you a delicate, even garlic flavor for your corn.  I absolutely kicked it up an extra notch by sprinkling additional garlic powder directly on the corn as well, but that level of garlic is not for everybody 🙂
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