Thursday, July 21, 2011

Sounds Corny....

...oh, that's bad, but I couldn't resist.  I'm not a big fan of corn.  It's not a vegetable I seek out or find myself craving.  We're not talking about polenta or cornbread or any lovely manifestation such as those.  I remember many dinners as a child with frozen niblets boiling on the stove, mixed in with mashed potatoes, or a cob here and there during the Summer when the barbeque was fired up.   It was all...okay.  

Last week I found myself at the local grocer's, lazily strolling through the massive produce department and there on an end...white corn 3/$1.00.  A dollar!  The bargain of the day!  (Have you noticed the prices of food lately?  Going up and up and really worrisome, but that's another post.).  I thought to myself...well, it's been might be good...well, all right.  I felt obligated to buy 3 ears, fearful that it was anti-Summer to not partake at least once this season.

So in the fridge they sat for 3 or 4 days until I realised that I had to do something with them.  I really didn't want to just boil them, slather them in butter and eat away.  This was one of those times that I really wished I had a grill outside.  But when you don't have a grill, you bring out the grill pan and go to town.  It worked out well.  Three ears with grill marks and just enough char so you caught a whiff of the smokiness.

Being that we've been hovering near 90 degrees all week, a salad seemed the way to go.  The way to go was also easy and quick.  Honestly, I'm overjoyed with how it turned out.  Even more thrilled with how much I like it.  Now I'm really wishing I had a grill...because there would be ribs, potato salad and s'mores involved.  For now, I've got Grilled Corn Salad.  It's a good start.

Grilled Corn Salad
(by me)

1 cup grilled corn kernels, white or yellow (roughly 2 ears)
1 large red bell pepper, minced
1 cup sweet onion, minced
2 jalapeno peppers, minced
3 tablespoons Magic Dust Buttermilk Dressing (recipe below)
Grill corn, either on outside grill or in grill pan on stovetop. Slice kernels from cob and add to bowl. Mince bell pepper, onion and jalapenos and combine in bowl with corn. Mix to combine. Pour 3 tablespoons of buttermilk dressing and mix well.

Magic Dust (from Mike Mills)

1/2 cup paprika
1/4 cup kosher salt, finely ground
1/4 cup sugar
2 tablespoons mustard powder
1/4 cup chili powder
1/4 cup ground cumin
2 tablespoons ground black pepper
1/4 cup granulated garlic
2 tablespoons cayenne

Mix together and store in airtight container. You can adjust the heat as you see fit.

Magic Dust Buttermilk Dressing
(majorly adapted from Low-Fat Buttermilk Ranch Dressing)

1 1/3 cups buttermilk
2/3 cup mayonnaise
2/3 cup sour cream
1 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoons Magic Dust spice mix

Combine all ingredients and mix well. Adjust Magic Dust to taste. Cover and refrigerate for about 30 minutes before use.

FYI:   Make LOTS of the Magic Dust rub.  If you're anything like me, you will find yourself using it on everything (in my head I sound like this)

P.S.  Thanks to a gentle reminder from my sister (see comment below), I must state the disclaimer that had it not been for her (and all her graciousness) I would not be the Magic Dust freak that I am today.  She introduced me to the crack rub that I use over and over again.

1 comment:

  1. Wait, not a mention of me and magic dust?!?! Just remember me when you're famous!