Sweet corn is prepared three ways in this delicious side dish.
- 6 ears corn, husk on if possible with outer leaves removed
- 1/2 cup extra-virgin olive oil
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 4 cups milk
- 2 cups heavy cream
- 4 cups store-bought or leftover cornbread
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 pound butter, diced
- 2 tablespoons canola oil
- 1/4 cup popcorn kernels
- 2 tablespoons chives
For the Grilled Corn:
Blanch the corn in boiling salted water for 5 minutes. Pull back the remaining light green husk, removing the silk and tie at the base with a piece of the outer husk. Rub the corn with the olive oil and season with salt and pepper to prep it for the grill. Grill the corn on medium high, turning until all sides are lightly charred.
For the Cornbread Butter:
Place the milk, cream, cornbread, salt and pepper into a small pot and simmer until all cornbread is soft, about 10 minutes. Transfer the mixture to a blender and slowly process by gradually turning up the speed until the mix is very smooth. Slowly add the cubes of butter until all of the butter emulsifies into the mixture.
For the Popcorn:
To make the popcorn, heat the canola oil in medium pot. Once hot, add the popcorn kernels and cover with a lid. Once you hear the popping slowing down, pull the pot off the heat. Season with salt and pepper.
Cut the corn in 4 pieces, drizzle with the cornbread butter and top with popcorn and chives.