While I live in on the edge of a valley, surrounded by my favorite blue hills, I work near Asheville, a city often called “beer city USA.” I know many people are counting down the days to their first pumpkin spice latte at Starbucks, I am keeping my eyes open for my favorite pumpkin beer. Not overly sweet or syrupy like many, not a simple cinnamon note, but rather the earthy and out right spicy brew, Voodoo Ranger Atomic Pumpkin crafted by New Belgium. Pairs perfectly with a handful of potato chips or preferably, a walk in the woods or sitting in the rocking chair on the back porch watching the sunset while the kids are a play practice.
And no, this isn’t an ad, but probably should be. Are you listening, New Belgium?
I cannot remember the last time I had a piece of cornbread – or used cornstarch to thicken a sauce, or popped a pan of nachos in the oven, or even ordered a veggie burger without first interrogating the restaurant’s kitchen staff. My son was diagnosed with a fructose malabsorption when he was three years old, and to keep cooking simple and reduce the chance of a tearful little boy crying for a tortilla chip, we rarely have corn in the house.
It’s late summer, and our neighbors and garden gurus have recently harvested beautiful ears of sweet corn. Visions of creamed corn danced through my head. I stared at the sack of corn in the fridge, imagining the different ways I could roast it, before passing it along to my mother in law to enjoy. Yesterday I looked through my planner, the fall months rapidly filling up with holidays and events that give me an excuse to cook some of my favorite like sweet potato and kale chili, which really is best served with perfectly buttery cornbread. What I would do for a hushpuppy!
Before banishing corn from the kitchen, one of my summer favorites involved roasting corn on the in the oven and slathering it with a mix of my favorite flavors. While I won’t be making this any time soon, it’s too delicious (and simple) not to share.
Pre-heat the oven to 400 degrees
Six pieces of aluminum foil – make sure it big enough to wrap each of corn completely!
Remove the husks and silks from the corn. A silicone “sponge” is perfect for this.
Combine salt, chili powder, smoked paprika, cumin, black pepper, and garlic powder with melted butter. Evenly coat each ear of corn.
Wrap each piece of corn in foil and place on a baking sheet.
Bake for 30 minutes
Remove from the oven and allow to cool, then spritz each piece with fresh lime juice and gussy them up with your fresh, flavorful garnish of choice
6 ears of sweet corn
1 teaspoon kosher salt
1/2 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/2 teaspoon fresh black pepper
¼ teaspoon garlic powder (or one clove minced)
2-3 tablespoons melted butter
Chopped hot pepper of your choice (or pickled jalapenos!)
Turn up the heat with a sprinkle or three of cayenne pepper!