Babies, puppies, doll house furniture — even a teeny tiny pencil can be cute!
You’re wondering: why is she talking about all this little stuff? Am I right?
It’s because of this super cute (yes, cute!) baby corn my friend Rebecca brought me from the Farmer’s Market the other day.This baby corn, also known as Candle corn, is harvested early when it’s still very small. And unlike with mature corn, one eats the entire thing — cob included — which is just as sweet and tender as the kernels.
While I think this delicate corn is quite delicious, my favorite part is removing its small husks to reveal beautiful green and purple silk.
This silk is shiny and soft. (You’ll notice I actually saved the silk for plating — I just couldn’t bear to throw it away before letting everyone see it!)
How good would this dish be alongside a Spicy Grilled Sriracha Burger at your next weekend BBQ?!
I’m just sayin’!
- 1/4 cup grapeseed oil
- 1/4 cup fresh squeezed lime juice about 2 limes
- 1 teaspoon chili paste Sambal Oelek is great
- 2 pounds baby corn husks and silk removed
- 8 scallions cut into about 2-inch pieces (about 2 cups, loosely packed)
- Sea salt
- 1 teaspoon unsalted butter melted
- n a medium-sized mixing bowl, combine the oil, lime juice, and chili paste.
- Gently stir in the corn and scallions, being sure all of it is well coated. Let this marinate for about 15 minutes.
- Preheat the grill over high heat, add the vegetables to a baking sheet in an even layer, and sprinkle them with salt.
- When the grill is very hot, add the vegetables. You should hear a sizzling sound -- if you don't, the grill isn't hot enough. Wait for the sizzle!
- Grill for a total of 3 to 4 minutes, turning them in the middle of the cooking process. You really just want to soften them slightly and char them a bit.
- Remove the vegetables form the grill and pour any remaining marinade over them, along with the melted butter.