As Summer Ends, So Does the Corn


A Light Wind Swept over the Corn, and nature laughed in the sunshine.

-Anne Bronte

Corn with Curry Rub

Anne Brontë was a British novelist and poet, the youngest member of the Brontë literary family.  Rather poetically, as I guess the only way a Bronte could be, she writes about corn fields in England.  And this is the time of year that all conversations in our Farmer’s Markets are poetically devoted to corn.  I find fresh picked corn just about the best thing in the world.  Cooked simply on the grill,  corn defines the summer season.

But we do reach our limits, and as the season ends, I can’t help experimenting with various herb butters and spice rubs when we bring home fresh picked corn from the Farmer’s Market .  One of my favorite ways to extend my interest in the harvest is to roast or grill the corn over the fire, enhancing it’s flavor with herb butters or spice rubs.  Shucking the ears and tying the husks to use as a “handle” is key, and it makes a beautiful presentation at your barbecue as well as on your table.

Grilled Corn with Josephine's Feast Curry Rub

I have to admit any fresh herb butter will do – gather what you have in your garden if you are lucky enough to have one – oregano, thyme, coriander or anything you may have on hand.  Finely chop the tender herbs and add a pinch of sea salt blending with butter to make a paste.  Alternately a tablespoon of dried sage, thyme or crushed rosemary will do.   Grease the corn with the herb butter and set on the grill.  Roll a few times to cook all sides and serve.  Do not over cook – 3 to 5 minutes is more than enough time.

Alternatively – I make a curry rub that is sensational with grilled corn.  I love the way the warmth of the chili and spices flavors the corn and enhances each kernel’s sweetness. Grill to taste and to get a nice roasted color.

Grilled Corn with Josephine's Feast Curry Rub

Simple “Curry Rub”  for Corn

2 T Mild Curry Spice
1 T Dried Thyme
1/4 t Sea Salt – more of you prefer
Good quality Olive Oil

  1. Mix all three ingredients in a bowl
  2. Shuck each ear and brush with olive oil
  3. Rub a good amount of “curry rub” into the corn.
  4. Grill over BBQ coals or an open fire.

At Josephine’s Feast! we have  Bridgehampton Curry Rub for Corn on the Cob that works well on corn as well as grilled vegetables – such as zucchini, squash, carrots or potatoes and even Shrimp.  Give it try!

One response to As Summer Ends, So Does the Corn

  1. Nancy Williams

    I never tire of corn and your suggestions not only sound delicious but look divine! How I miss having a grill a garden and access to east coast corn. Thanks for giving me the opportunity to at least dream.

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