So come and visit us this week to say hello and sample some of the delectables for the first big outing of the summer.
Our list for the CSA this week are:
Grilled Corn on the Cob with Chile and Lime
- 6 tablespoons sour cream
- 1 tablespoon fresh lime juice
- 1/4 teaspoon chipotle chili powder or ancho chili powder
- 1/4 teaspoon coarse kosher salt
- 8 ears of corn with husks
- 2 lime, halved or quartered
- 1/4 cup chopped fresh cilantro
Mix sour cream, fresh lime juice, chili powder, and coarse kosher salt in small bowl to blend. DO AHEAD Can be made 6 hours ahead. Cover and chill.
Prepare barbecue (medium heat). Remove outer husks from corn, leaving inner pale green husks attached. Fold back inner husks; remove corn silk. Sprinkle corn with salt and pepper. Rewrap inner husks around corn. Grill corn until husks are charred and beginning to pull away and corn is tender, turning frequently, about 10 minutes. Grill lime quarters until lightly charred, about 5 minutes.
Pull husks away from corn to expose kernels. Place corn and lime on platter. Brush corn with cream-lime mixture. Sprinkle with cilantro.