BROOMFIELD, Colo. — August brings a bounty of produce for all to enjoy, especially since that’s when Colorado’s sweet corn is in season! Chef Jason Morse takes a classic like grilled street corn and adds a little Hawaiian style.
Certain parts of Colorado, like Olathe, are ideal climates to produce the delicious flavorful sweet corn we all crave. The hot days and cool nights create the perfect recipe for sweetness, flavor, and juiciness. Most of the corn you see growing by the side of the road is destined to be cattle and poultry feed, while only one percent of corn grown in Colorado is what’s known as ‘sweet corn,’ the kind we love eating this time of year. Sweet corn is an important element of recipes the world over (and is also gluten free) and can be enjoyed hot right off the cob (Colorado Corn).
Each month the Colorado Department of Agriculture features a different ag commodity to highlight the variety and quality of products grown and raised in the state. For August, Chef Jason Morse of 5280 Culinary brings us a summertime delight to cook on the grill. Chef Jason says, “This recipe for street corn will take your grilling game to the next level.”
Hawaiian Style Street with Colorado Sweet Corn
Chef Jason K. Morse, C.E.C., 5280 Culinary, LLC and Ace Hardware Grill Expert
6 Corn, Colorado Sweet Corn, shucked, soaked
1 cup pineapple juice
1/4 cup fire honey or Colorado honey
1/2 cup dark brown sugar
Tiki Tiki seasoning, to taste
1-2 tsp salt, sea, shaved
2 Tbsp cilantro, chopped
Soak shucked corn in water 10 minutes prior to grilling
For the corn glaze – mix the following ingredients together in a basting pot and reduce on the grill:
- Pineapple juice
- Tiki Tiki seasoning
- fire honey/Colorado honey
- Preheat gas grill, pellet grill, or charcoal grill to 500˚F
- Place the soaked corn on the grill, close the lid, and let cook for 5 minutes
- Open the lid and rotate the corn 180˚ to the next side
- Baste the top side of the corn – use a silicone basting brush
- Continue this process until all sides have been roasted/grilled/basted
- After all sides are roasted/grilled/basted:
- Using a silicone brush, baste all sides of the corn and close the lid
- Let the corn glaze start to caramelize
- Season with more rub if desired
- Remove from the grill and place onto a plate
7. Garnish with:
- basting liquid
- chopped cilantro
We can pair this tropical corn with a Peach Bellini from Infinite Monkey Theorem, an urban winery in Denver. If you are searching for an alcohol free beverage to complement this recipe, try a kombucha from Upstart Kombucha in Boulder. For more wine and other information, visit Colorado Wine.
Visit ColoradoProud.org for a complete list of recipes.
— Colorado Proud
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