This creative twist on basic grilled corn, courtesy of chefs Jeff McInnis and Janine Booth of Root & Bone, is topped with crunchy lemon popcorn and served over a creamy cornbread puree making it perfect for a light, summertime meal.
Looking for more recipes and tips for cooking with corn this summer? Click here for ideas from Sunshine Sweet Corn.
Blanch the corn in boiling salted water (husk and all) for 5 minutes. Peel off the dark layers of the husk and discard along with the all the corn silk. Pull back the remaining light green husk and tie it at base with a piece of the outer husk. Rub with oil and season with 2 teaspoons salt and 1 teaspoon pepper. Set aside until ready to grill.
To make the cornbread puree, place the milk, cream, cornbread, remaining salt and remaining pepper into a small pot and simmer until the cornbread is soft (approximately 10 minutes). Transfer the mixture to a blender; slowly process, gradually turning up the speed until the mix is very smooth. Slowly add the cubes of butter until it is emulsified into the mixture.
To make the popcorn, heat the canola oil in a medium pot. Once hot, add the popcorn kernels and cover with lid. Once you hear the popping slowing down, pull the pot off the heat. Season with salt and pepper. Add zest of one lemon if desired.
Grill the corn on medium-high heat, turning until all sides are lightly charred. Then, cut the corn in 4 pieces, serve it over the cornbread puree, topped it with popcorn and chives.