Silver Queen corn is coming into the markets here in Middle Tennessee.
If you haven’t tried this particular kind of corn, put it on your list of things to eat.
Boiled, steamed, grilled it is a flavorful corn that lends itself to all preparations.
Which, of course, leads me to Grilled Silver Queen Corn Relish.
Just a few ears of corn, boiled for 5 minutes, then thrown on the grill for a couple of minutes to slightly brown, then mixed with a bit of wild honey, fresh cilantro , a roasted jalapeno and a bit of olive oil and lime juice.
It’s the perfect accompaniment to a couple of gorgeous Ancho Chile-Brown Sugar rubbed grilled wild salmon fillets.
Long live the Queen.
Ancho Chile-Brown Sugar Rubbed Wild Salmon with Grilled Silver Queen Corn Relish
Adapted from several recipes by Bobby Flay
Grilled Silver Queen Corn Relish
3 ears of corn, shucked and boiled for five minutes
Juice of 1 lime
1 tsp wild honey
1 jalapeno, roasted, seeded and chopped
½ cup extra virgin olive oil
4 green onions, grilled for about three minutes and chopped
¼ cup chopped fresh cilantro*
Coarse salt and freshly ground black pepper
Heat the grill to medium high. Place corn on the grill and cook on all sides for about two minutes. You just want it to color a bit. Remove and scrape corn off cob into bowl. Should be about 1-½ cups.
Put lime juice, honey and roasted jalapeno in blender. Blend to mix.
Turn blender on and add the extra virgin olive oil in steady stream til it emulsifies.
Add the green onions to the corn and add the jalapeno mix. Add cilantro and season with salt and pepper.
Serves 2 very generously.
Ancho Chile-Brown Sugar Rub
2 nice sized fillets wild salmon, skin left on one side
2 tbsp ancho chile powder
1-1/2 tsp ground cumin
1-½ tsp brown sugar
A really good pinch ground cinnamon
Coarse salt and freshly ground black pepper.
A couple of good swirls of extra virgin olive oil
Combine the rub mixture, careful with the olive oil, you just want this to come together, not be too thick or thin., remember you want it to stick to the salmon and not run off.
Coat the salmon on the skinless side with the rub. Let sit for 15 minutes.
On medium hot grill, put salmon skin side down and cook for about five minutes. Then turn the fillets and cook for a couple of minutes til the sugar caramelizes.
* I didn't have a lot of cilantro, so I threw in some Italian parsley to augment what I had. Stick with the cilantro!