Made the mistake of going to a sports bar last night to watch Browns-Ravens, which in itself isn’t bad, but we went to one of those chain places I try to avoid (their current ad campaign features a couple going to watch football baby and home brewer free) because frankly, while the food tastes fine enough after a few Jamesons, the salt and the regret just kill you the next day. I feel sluggish, my bra is tight from the water retention, and I’m experiencing the inner shame that goes along with knowing you ordered off a menu where the words “slammers” and “screamin'” make an appearance.
(Not that I should judge too harshly that place too harshly since I actually prefer the local sports bar that is named after a rooster’s enormous penis.)
As for the actual game, I owe a small apology to Browns fans everywhere. When another member of our party showed up late, I excitedly described how great it was that Greg Little had only had a two drops in the game so far — some sort of Greg Little record, and not just two minutes later he dropped a sure touchdown at the goal line.
The real apology is due from coach Pat Shurmur, who should have benched him in the first place.
Roasted Lemon-Chili Corn
I meant to post this during the Football Foodie opening week grilling series, but somehow I completely forgot to include it in the kickoff. No matter, it’s still really warmÂ in much of the country — 101Âº in LA this weekend! — so the first frost hasn’t hit and we’re all still getting great corn for tailgating.
If you grew up in a Midwest/Mid-Atlantic household like mine, the only way you had corn on the cob growing up was husked, boiled in water in the kitchen while everything else was on the grill and then served with about three pounds of butter and salt. (We had one neighbor who put out a separate stick of butter on the table for people to spin their cobs in at the table.) It’s nonsense, corn on the cob shouldn’t be about laboriously husking cold ears, scrubbing with a brush and then using up six gallons of water when there is a perfectly good fire going outside. Corn on the cob is easy, tasty and doesn’t need a lot of fat to make it taste delicious.
My preferred way is similar to the “Mexican” style of corn on the cob, but I like to leave off the cilantro and the cojita cheese crumbs since the herb’s floral notes often overpower the tenderness of the corn and the cojita really isn’t doing too much other than providing saltiness. I like lemon over lime just because for a slightly fresher taste and because our shared lemon tree is usually overgrowing with fruit this time of year, so if you prefer limes to lemons, feel free to go for it.
Not grilling? Roast the corn the same exact way in a 350Âº oven for about thirty minutes.
You will need:
8 ears of corn, in husk, end with silks cut off
Juice from one large lemon, (approximately 4-6 tablespoons)
2 tablespoons butter, melted
1 teaspoon kosher salt
1 teaspoon chili powder
Rinse corn, leave in husk
Over medium heat on the grill, cook for about 30 minutes until steamed through. (The corn should no longer feel hard and instead should be rather plump with some spring to it when squeezed.)
While the corn is grilling, melt the butter and mix together with the lemon juice, chili powder and salt.
Once the corn is done, peel back husks and corn silk and discard. Brush with ears of corn with the lemon-butter-chili mixture and grill until slightly charred on all sides.
You might also like: Poblano Veggie White Bean Chili.
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- 8 ears of corn, in husk, end with silks cut off
- Juice from one large lemon, (approximately 4-6 tablespoons)
- 2 tablespoons butter, melted
- 1 teaspoon kosher salt
- 1 teaspoon chili powder
- Rinse corn, leave in husk
- Over medium heat on the grill, cook for about 30 minutes until steamed through. (The corn should no longer feel hard and instead should be rather plump with some spring to it when squeezed.)
- While the corn is grilling, melt the butter and mix together with the lemon juice, chili powder and salt.
- Once the corn is done, peel back husks and corn silk and discard. Brush with ears of corn with the lemon-butter-chili mixture and grill until slightly charred on all sides.