by Leah Mojer
August on Nantucket means beach days, boat rides, and backyard barbecues. But for some food-driven folks, August means one thing—local corn season.
For a few short weeks, freshly picked ears pile high at Moors End and Bartlett’s Farm, and if you’ve spent any time here, you know that Nantucket corn lovers are fiercely loyal. Bartlett’s devotees shop the corn table every time they visit, even if they only meant to stop for coffee, while Moor’s End loyalists swear theirs is the best on the island.
Everyone has their own theory about what makes island-grown corn so delicious. Maybe it’s the salty air, the unique sandy soils, or just the magic of August that makes everything taste better. Whatever the reason, a just-picked ear of Nantucket corn is a thing of perfection. During my years working at Bartlett’s, the tradition was to eat the first ear of the season raw, right there on the loading dock—surrounded by smiling coworkers, silent except for the sound of sweet kernels popping and crunching with each bite.
Traditionalists (like myself) need little more than butter and salt, but recently, I was introduced to a new take that rocked my traditionalist world (and taste buds). At a recent gathering, islander Aishu Mangala shared her mother’s Chili Lime Garlic Butter recipe, and to say it left an impression is a serious understatement. I am lover of all things garlicky and buttery so this recipe quickly became part of my regular grilled corn rotation.
“I grew up in Illinois, so there was always corn at the table during the summer,” says Aishu. “My mother used to make this chili lime garlic butter for the corn—definitely flavors inspired by her home country of India. We put garlic and cayenne in everything.”
Aishu’s Mom’s Chili Lime Garlic Butter
2 sticks salted butter, softened
4-5 cloves garlic, minced or crushed in a mortar and
pestle
2 tablespoons cayenne powder (adjust to taste if you
prefer less spice)
Juice of one lime
Makes enough for 1 dozen ears of corn.
Mix softened butter, minced or crushed garlic, and cayenne in a bowl with a spatula until well incorporated. Whisk in lime juice until smooth. Season with more salt if desired. Grill ears of corn on the cob and then slather with cooled chili butter. Sprinkle with cilantro or chopped basil for color. Enjoy!
Here are two more recipes to try for those wishing to branch out from the traditional.
Mexican Street Corn (Elote)
This beloved street food staple is slathered in creamy, tangy goodness and finished with a sprinkle of cotija cheese and chili powder. It also makes a great side dish with corn sliced off the cob and mixed with these ingredients.
6 ears corn, husked
½ cup mayonnaise
½ cup sour cream
1 teaspoon chili powder
½ cup crumbled cotija cheese
Juice of one lime
Chopped cilantro for garnish
Grill corn until slightly charred.
Mix mayonnaise, sour cream, and lime juice in a bowl. Slather the mixture onto the hot corn. Sprinkle with chili powder, cotija cheese, and cilantro. Serve immediately and be transported south of the border!
Thai Coconut Grilled Corn
This version brings the tropics to you. Exotic coconut milk and the umami punch of fish sauce are tempered by a pinch of sugar and bright lime juice. Sprinkle with chili flakes or chopped cilantro for a really fresh and delicious twist.
6 ears corn, husked
1 can (13.5 oz) coconut milk
1 tablespoon fish sauce
1 teaspoon sugar
Juice of one lime
1 teaspoon red pepper flakes (optional)
¼ c chopped cilantro (optional)
Mix coconut milk, fish sauce, sugar, and lime juice in a bowl. Brush the mixture onto the corn before grilling. Grill until slightly charred, brushing with more coconut mixture as it cooks. Sprinkle with red pepper flakes for a touch of heat before serving.
