This Grilled Corn Recipe Is Begging For An Allagash White

You know ribs are perfect with beer. You know grilled clams are perfect with beer. And you sure know beer-can chicken is perfect with beer. But don’t forget that corn—one of summer’s finest plunders—is also a great thing to pair with your brew of choice. In order to view the video, please allow Manage Cookies

How to Make a Rotisserie White Sweet Potato With Greek Dressing

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“I’ve always found that the natural sweetness of corn has the unique ability to push the flavors of malt and hops together,” says Adam Dulye, Executive Chef of the Brewers Association, in the cookbook he co-authored, The Beer Pantry: Cooking at the Intersection of Craft Beer and Great Food. “Normally when you taste a beer, they’re very separate from one another, but here the grilled corn is a bridge. As an added bonus, fennel quietly accents the hops, making them a bit more pronounced.” Dulye recommends Helles Belles from Ninkasi Brewing, UFO White from Harpoon Brewery, or Allagash White from Allagash Brewing Company. And we recommend making this immediately before corn season is as distant a memory as your Memorial Day Weekend hangover.

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Makes 4 entrée-size servings or 6 appetizer servings

Prep time 15 minutes min.

Cook time 20 minutes min.

Ingredients

2 large fennel bulbs, halved, cored, and thinly sliced with a sharp knife or mandoline between 1/4 and 1/8-inch-thick, fronds reserved 2 tbsp extra-virgin olive oil Finely grated zest and juice of 2 lemons Kosher salt Freshly ground black pepper 4 ears of corn in the husk, tough leaves and tassels removed 6 cups arugala 2 sprigs mint, torn 1 cup parsley leaves, loosely packed 1/4 cup thinly sliced chives 1/4 cup fennel fronds For Parmesan Vinaigrette: 1/2 cup finely grated Parmesan cheese, 1/2 cup extra-virgin olive, 2 tsp finely grated lemon zest, 3 tbsp fresh lemon juice, 2 garlic cloves, 2 tsp freshly ground black pepper, 1/2 tsp kosher salt, 1/4 cup basil leaves (Makes 1 cup)

How to make it

To make vinaigrette: Place all ingredients in a blender or food processor and pulse until well combined. Refrigerate until ready to use, up to two days. Prepare a medium-hot charcoal or gas grill. In a large bowl, add the fennel, olive oil, lemon juice, and lemon zest. Season with salt and pepper and toss well. Place the corn on the grill grates and close the cover. Roast for about 10 minutes; the husks will blacken. Transfer to a plate and, when cool enough to handle, shuck the corn. Cut the kernels from the cobs into the bowl with the fennel; toss well and season to taste with salt and pepper. Add the arugula, mint, and half each of the parsley, chives, and dill. Divide the salad among plates or serve on a platter. Garnish with the remaining parsley, chives, dill, and the reserved fennel fronds. Spoon some of the Parmesan Vinaigrette over the salad. Finish with a crank of black pepper and serve immediately.

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You know ribs are perfect with beer. You know grilled clams are perfect with beer. And you sure know beer-can chicken is perfect with beer. But don’t forget that corn—one of summer’s finest plunders—is also a great thing to pair with your brew of choice.

How to Make a Rotisserie White Sweet Potato With Greek Dressing

Read article

“I’ve always found that the natural sweetness of corn has the unique ability to push the flavors of malt and hops together,” says Adam Dulye, Executive Chef of the Brewers Association, in the cookbook he co-authored, The Beer Pantry: Cooking at the Intersection of Craft Beer and Great Food.

How to Make a Rotisserie White Sweet Potato With Greek Dressing

Read article

How to Make a Rotisserie White Sweet Potato With Greek Dressing

“Normally when you taste a beer, they’re very separate from one another, but here the grilled corn is a bridge. As an added bonus, fennel quietly accents the hops, making them a bit more pronounced.”

Dulye recommends Helles Belles from Ninkasi Brewing, UFO White from Harpoon Brewery, or Allagash White from Allagash Brewing Company. And we recommend making this immediately before corn season is as distant a memory as your Memorial Day Weekend hangover.

For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!

Makes 4 entrée-size servings or 6 appetizer servings

Prep time 15 minutes min.

Cook time 20 minutes min.

Ingredients

2 large fennel bulbs, halved, cored, and thinly sliced with a sharp knife or mandoline between 1/4 and 1/8-inch-thick, fronds reserved 2 tbsp extra-virgin olive oil Finely grated zest and juice of 2 lemons Kosher salt Freshly ground black pepper 4 ears of corn in the husk, tough leaves and tassels removed 6 cups arugala 2 sprigs mint, torn 1 cup parsley leaves, loosely packed 1/4 cup thinly sliced chives 1/4 cup fennel fronds For Parmesan Vinaigrette: 1/2 cup finely grated Parmesan cheese, 1/2 cup extra-virgin olive, 2 tsp finely grated lemon zest, 3 tbsp fresh lemon juice, 2 garlic cloves, 2 tsp freshly ground black pepper, 1/2 tsp kosher salt, 1/4 cup basil leaves (Makes 1 cup)

How to make it

To make vinaigrette: Place all ingredients in a blender or food processor and pulse until well combined. Refrigerate until ready to use, up to two days. Prepare a medium-hot charcoal or gas grill. In a large bowl, add the fennel, olive oil, lemon juice, and lemon zest. Season with salt and pepper and toss well. Place the corn on the grill grates and close the cover. Roast for about 10 minutes; the husks will blacken. Transfer to a plate and, when cool enough to handle, shuck the corn. Cut the kernels from the cobs into the bowl with the fennel; toss well and season to taste with salt and pepper. Add the arugula, mint, and half each of the parsley, chives, and dill. Divide the salad among plates or serve on a platter. Garnish with the remaining parsley, chives, dill, and the reserved fennel fronds. Spoon some of the Parmesan Vinaigrette over the salad. Finish with a crank of black pepper and serve immediately.

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Makes 4 entrée-size servings or 6 appetizer servings

Prep time 15 minutes min.

Cook time 20 minutes min.

Ingredients

2 large fennel bulbs, halved, cored, and thinly sliced with a sharp knife or mandoline between 1/4 and 1/8-inch-thick, fronds reserved 2 tbsp extra-virgin olive oil Finely grated zest and juice of 2 lemons Kosher salt Freshly ground black pepper 4 ears of corn in the husk, tough leaves and tassels removed 6 cups arugala 2 sprigs mint, torn 1 cup parsley leaves, loosely packed 1/4 cup thinly sliced chives 1/4 cup fennel fronds For Parmesan Vinaigrette: 1/2 cup finely grated Parmesan cheese, 1/2 cup extra-virgin olive, 2 tsp finely grated lemon zest, 3 tbsp fresh lemon juice, 2 garlic cloves, 2 tsp freshly ground black pepper, 1/2 tsp kosher salt, 1/4 cup basil leaves (Makes 1 cup)

How to make it

To make vinaigrette: Place all ingredients in a blender or food processor and pulse until well combined. Refrigerate until ready to use, up to two days. Prepare a medium-hot charcoal or gas grill. In a large bowl, add the fennel, olive oil, lemon juice, and lemon zest. Season with salt and pepper and toss well. Place the corn on the grill grates and close the cover. Roast for about 10 minutes; the husks will blacken. Transfer to a plate and, when cool enough to handle, shuck the corn. Cut the kernels from the cobs into the bowl with the fennel; toss well and season to taste with salt and pepper. Add the arugula, mint, and half each of the parsley, chives, and dill. Divide the salad among plates or serve on a platter. Garnish with the remaining parsley, chives, dill, and the reserved fennel fronds. Spoon some of the Parmesan Vinaigrette over the salad. Finish with a crank of black pepper and serve immediately.

Makes 4 entrée-size servings or 6 appetizer servings

Prep time 15 minutes min.

Cook time 20 minutes min.

Prep time 15 minutes min.

Cook time 20 minutes min.

Prep time

15 minutes min.

Cook time

20 minutes min.

Ingredients

• 2 large fennel bulbs, halved, cored, and thinly sliced with a sharp knife or mandoline between 1/4 and 1/8-inch-thick, fronds reserved
• 2 tbsp extra-virgin olive oil
• Finely grated zest and juice of 2 lemons
• Kosher salt
• Freshly ground black pepper
• 4 ears of corn in the husk, tough leaves and tassels removed
• 6 cups arugala
• 2 sprigs mint, torn
• 1 cup parsley leaves, loosely packed
• 1/4 cup thinly sliced chives
• 1/4 cup fennel fronds
• For Parmesan Vinaigrette: 1/2 cup finely grated Parmesan cheese, 1/2 cup extra-virgin olive, 2 tsp finely grated lemon zest, 3 tbsp fresh lemon juice, 2 garlic cloves, 2 tsp freshly ground black pepper, 1/2 tsp kosher salt, 1/4 cup basil leaves (Makes 1 cup)

How to make it

To make vinaigrette: Place all ingredients in a blender or food processor and pulse until well combined. Refrigerate until ready to use, up to two days. Prepare a medium-hot charcoal or gas grill. In a large bowl, add the fennel, olive oil, lemon juice, and lemon zest. Season with salt and pepper and toss well. Place the corn on the grill grates and close the cover. Roast for about 10 minutes; the husks will blacken. Transfer to a plate and, when cool enough to handle, shuck the corn. Cut the kernels from the cobs into the bowl with the fennel; toss well and season to taste with salt and pepper. Add the arugula, mint, and half each of the parsley, chives, and dill. Divide the salad among plates or serve on a platter. Garnish with the remaining parsley, chives, dill, and the reserved fennel fronds. Spoon some of the Parmesan Vinaigrette over the salad. Finish with a crank of black pepper and serve immediately.

To make vinaigrette: Place all ingredients in a blender or food processor and pulse until well combined. Refrigerate until ready to use, up to two days.

Prepare a medium-hot charcoal or gas grill.

In a large bowl, add the fennel, olive oil, lemon juice, and lemon zest. Season with salt and pepper and toss well.

Place the corn on the grill grates and close the cover. Roast for about 10 minutes; the husks will blacken. Transfer to a plate and, when cool enough to handle, shuck the corn. Cut the kernels from the cobs into the bowl with the fennel; toss well and season to taste with salt and pepper. Add the arugula, mint, and half each of the parsley, chives, and dill.

Divide the salad among plates or serve on a platter. Garnish with the remaining parsley, chives, dill, and the reserved fennel fronds. Spoon some of the Parmesan Vinaigrette over the salad. Finish with a crank of black pepper and serve immediately.

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