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    Monday, October 03, 2022

    Grilled Corn Planks

    Word from the roadside stands is that, even with this year’s drought, the sweet corn crop is good to excellent. As you say goodbye to summer and hello to fall at your Labor Day weekend cookouts, make sure you pick up a local dozen or so ears.

    One of my favorite things about sweet corn is turning the leftovers into something tasty and creative. Throw some in a pot with potatoes, peppers, onions and cream and you have a wonderful chowder. Or mix together the kernels with eggs, milk, flour and some spices (cayenne works well) and make a batch of fritters.

    When we asked for recipes with fresh corn, reader Ellen Knizeski of Stonington sent us the one below, which she saved from “Fine Cooking” in 2013. She wrote: “Makes a great side dish for the summer.”

    – Tim Cotter

    Grilled Corn Planks with Tarragon Creme Fraiche

    Serves 4

    In a medium bowl, whisk 1/3 cup Creme fraiche, 2 TBS chopped fresh tarragon, 2 tsp white wine vinegar, 1/4 tsp of kosher salt, and 1/4 tsp of freshly ground pepper. Using a serrated knife, cut the kernels from 4 grilled corn, keeping them in planks as much as possible; transfer to a serving dish. Drizzle the sauce over the corn and serve.

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