This week on the Market Report, Laura Avery talks to Chef Oliver Lorenz of Josie in Santa Monica about his love of fresh corn and how he’s using it at the restaurant.
Serves 6
2 sticks unsalted butter, soft
1 large jalapeño pepper, roasted, peeled, seeded, and chopped fine
1 bunch cilantro, chopped
Salt and pepper, to taste
6 ears corn
4 oz ricotta salata cheese, grated
For the butter:
In a mixing bowl, combine the butter, diced roasted jalapeño, and cilantro. Season to taste with salt and pepper.
For the corn:
Pull the outer husks down the ear to the base. Strip away the silk from each ear of corn by hand. Fold husks back into place, and place the ears of corn in a large bowl of cold water for at least 3 hours (or up to 24)
Remove corn from water and shake off excess. Place the corn on the grill, close the cover and grill for 15 to 20 minutes, turning every 5 minutes, or until kernels are tender when pierced with a paring knife. If you like your corn simply steamed with just a little bit of smoke from the grill, go ahead and slather them with jalapeño butter and grated ricotta Salata. However, you can also pull back the husks at this point and return the corn to the grill for another 5 minutes for a little more char.