Midnight Smack BY FU

Look, we have rules for sweet corn. I don’t think that’s weird. I bet you do too—even if you won’t admit it.

Ours? Buy it as fresh as possible. Farmers Markets and roadside stands get first dibs. Grocery store corn? Only in season, thank you very much. Next, eat it the same day you buy it. Corn waits for no one. And the cardinal rule? Do. Not. Overcook. (Seriously, we can’t be friends if you boil corn into oblivion.)

Here’s our low-drama method: toss the ears into a pot with a few inches of salted water. That’s it. No need to drown the poor things. Sometimes I toss in a splash of milk and a pinch of sugar—when? Who knows. I operate on vibes. But always, always, always, 3–5 minutes max. 

But sometimes—gasp—a rule gets broken. Like the corn doesn’t get eaten the first day. Tragic, but not fatal.

When that happens, I improvise. I’ve treated some woodland friends (they are the squirrel variety) to a special dinner with “second-day corn.” I’ll also shuck it cut it off the cob, and freeze it for later. But the real MVP move? Roasting or grilling that less-than-perfect corn. It’s a comeback story. Maybe it’s not “sit down with butter and a sprinkle of salt and call it a meal” corn, but hey—let me tell you about my salt..

So older corn gets roasted at my house, at 425–450°F, drizzle with olive oil, sprinkle with salt, and just a few minutes later again, that 3-5 minute rule.. Sometimes I get wild with smoked paprika or fresh thyme. Occasionally truffle salt makes an appearance. But the seasoning that won hearts recently? Is now, My secret ingredient.

It’s so secret that for years I didn’t even know what was in it. The label was in French. I just knew it was delicious. Back then, it was called French Grilled Salt. Now it goes by the fancier name, Fleur de Sel with Grilled Spices. Fancy or not, it’s magic.

Let me set the scene: I made a rash decision to buy pre-shucked, off-season, plastic-wrapped grocery store corn. I broke all the rules. I was just going to toss it into a salad and pretend like everything was fine. But at the last second, I grabbed the French Grilled Salt and gave it a go. Why not?

It was a very good call.

I cut kernels from three of the four ears. Was getting ready to slice the kernels off the cob when JZ swooped in and claimed the fourth. “You’re not going to like it!” I yelled after him. Too late. Buttered, salted, bite taken.

“Hey, what is this? Maple syrup? No… just salt? Wait, this is good.”

“Secret,” I said. (He hates cumin. I didn’t tell him there was cumin.)

Turns out, the adorable little tin contains coriander, garlic, golden sesame, cumin (shhhh), and fenugreek. The flavor? Smoky, rich, and somehow tastes like a grill did all the work. Sprinkle it on everything.

Especially on corn that’s maybe not having its best day.

Not-Sad Leftover Corn Ideas:

Sprinkle that magic salt and toss into:

• Corn chowder
• Corn pudding
• Egg bakes or quiche (my go-to: corn, new potatoes, onions)
• Pasta with mushrooms and cured meats like salami or prosciutto bits
• Corn cakes with sautéed shrimp, avocado, tomato, fresh lime, and cilantro
• Rice with goat cheese, red pepper, and fresh parsley
• Cornbread or muffins (yes, please)
• Roasted veggie salads

 

Here’s a glorious summer salad!

Grilled Corn & Peach Salad That Redeems All Rule-Breaking:

• 3–4 ears of corn
• 2 peaches, halved and pitted
• Cheese (I used goat cheese that was well past its pull date. It was dry, not dangerous. If there’s no visible mold, it’s probably fine—grate it into something and move on.)
• Salad greens (your choice)
• 1 small shallot, minced
• Balsamic vinegar (use the good stuff)
• Good quality olive oil
• Salt & fresh ground pepper

How-To:
Season your corn and peaches ( grab the grilled salt!), drizzle with oil, and grill just until they get a bit of char. Cut the kernels off the cob, coarsely chop the peaches.

In a large bowl, whisk together minced shallot, balsamic vinegar, salt, pepper, and olive oil. Toss in the corn, peaches, and cheese. Pile the greens on top, season to taste, and toss right before serving.

Corn season is short. The rules are simple. And now, the secret’s out.

Go forth and sprinkle. I just stocked the store up!