Kim and I have been getting our produce lately through a Raleigh based non-profit called The Produce Project, a fantastic share organization that allows you to “pitch in” towards a weekly bulk farmer’s market purchase, which saves money for you and helps put food in the pantries of those without – their profits go towards donating shares to those in need. Shares are only $18, and you can even subscribe for weekly or bi-weekly shares. If you’re in the Triangle and can make the Thursday afternoon pick-up window (there is no delivery option), this is a very affordable way to feed your family.
By getting our produce this way, we have had to get a bit creative (or just Google hard enough) to find ways to use some of our ingredients efficiently. We received a few ears of corn, a tame thing, but have felt the drag before of simply boiling corn in our apartment just to get it cooked. When looking for inspiration and recipes, I found something truly rewarding, and a way to spice up (pun… somewhat intended?) this late summer staple.
With corn being as affordable as it is anyways, the real costs here goes towards your spices. I recently purchased a 2 cup mortar and pestle, and have started buying whole spices and grinding myself. While the spices aren’t always cheaper than your pre-ground options at your local grocery store, by grinding spices fresh as you use them you use less spice as there is SO MUCH more flavor versus your already ground spices. Spend the extra money for good spices here as a dish like this really lets you show off how they can transform a dish.
Credit goes to Chef Nina Compton, James Beard Award winning chef and owner of Compère Lapin in New Orleans for creating such a flavorful and rewarding dish. I made a few minor alterations myself, such as omitting a few ingredients and treating this more like street corn, click here for the original recipe.
Roasted Jerk Corn
Cook time ~10 minutes, 20 minutes preparation
- 6 ears of corn, shucked and cut in half
- ~ 1/2 cup mayonnaise
- 1 tbsp roasted garlic, chopped
- 2 tsp cayenne pepper
- 2 tsp onion powder
- 2 tsp thyme
- 2 tsp salt
- 2 tsp sugar
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp black pepper
- 1/4 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 stick butter, softened
- 1 cup toasted panko crumbs
- 1/4 cup ranch powder
Mix all dry ingredients for jerk butter, and fold into softened butter. Set aside.
Preheat oven to 375. Boil corn in a large pot for about 3 minutes. Remove, and when cool to handle, brush jerk butter mixture onto corn, and rest each piece on an aluminum lined roasting pan or casserole dish. When all cobs are brushed, cover snugly with a top layer of foil, pressing it down enough to avoid any “tenting” for major condensation to form. Bake in the oven for 10 minutes.
While baking, prepare crumb mixture. Remove corn from oven and allow to cool for 2-3 minutes, covered. When cool enough to manage, slather a thin (or thick, it’s your world) layer of mayonnaise on each cob half and roll in crumb mixture. Street corn style.