One sunny and bright morning I found myself in the Farmers Market picking out corn on the cob for dinner. That afternoon my daughter and I sat on the steps cleaning the corn just like I used to do when I was a little girl. We sat there for quite a while discussing how to pronounce corn (she tends to get things a little mixed up between mommy’s Midwest American accent and daddy’s English accent) Then we talked about how to clean it and she proceeded to brush it with a toy toothbrush. It didn’t work out very well to say the least. It was a fun activity though and I hope learned corn= SUMMER! The mildly spicy harissa mayo compliments the sweet corn and makes a great dinner side! Don’t forget the napkins!
- 4 ears of corn
- ½ cup mayonnaise
- 1 ½ Tbsp harissa
- ½ Tsp cumin
- ¼ tsp lime juice
Peel back the husks gently and remove the silks from the corn.
Wrap up the corn with the husks and soak in water for 15 minutes. This is so the corn does not dry out when it’s on the grill.
Remove the corn from the water, shake, and peel back the husks to spread olive oil on the kernels. Wrap husks around the corn
Place corn on the grill, turning every 3-4 minutes for approximately 15- 20 minutes. (If the husks start burning too quickly, place the corn in indirect heat and cook until kernels are tender when pierced with a knife.)
Tip: run a rubber band up and down the corn to remove the silks
Recipe as appeared in AMI magazine
Photography: Esti Photography