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  • Chef Brittany Greene

"The Greene Thumb" | 4th of July Edition

"Knee High by the Fourth of July" is an old adage here in the Midwest. As corn crops are sprouting all over the grid, Wisconsin families are preparing for grilling out on this momentous holiday. Of course, much of it is surrounded around the MEAT aspect BUT grilling traditional sides and veggies can be just as fun!

Picking the perfect ear of corn...

Please use perfect corn etiquette and don’t pull back the husks in the grocery store for the next costumer to find. Start by looking for a bright green husk and golden yellow silk (hair like strings) coming from the top. The corn should be tightly wrapped- swaddled like a newborn, if you will - this is how much care we are going to put into this :) Use your hands to run your fingers over the husks. There should be no holes from missing kernels and plentiful rows of kernels that feel nice and plump. If not, simply choose a new ear of corn and put it to the test. I advocate for supporting local businesses and shop through a Farmer's Market for all your produce. My favorite is the Fondy Farmer's Market. Plus, you simply can't go wrong when you use produce directly from the field. This is when "farm to table" cooking is the real deal!

Grilling the tastiest corn cob...

The secret to outstanding flavor is a nice salty soak. Leave Mother Nature’s husk on the corn (to protect it from the direct vicious heat of the grill) and toss it in a cooler filled with ice cold water and salt (ratio 2 gallons water to 1 cup of salt) overnight this will also dull the pain of the initial burn and not burn the husks to ash allowing the kernels to steam from within.

Keep a watchful eye on the cobs once on the grill. They will grill for 15-20 minutes and need to be

rotated every 3 to 5 minutes. Pull the husk back, wrap the natural handle with a napkin and prepare to wow your crowd with a powerfully seasoned butter dip no one can refuse.

Here's my favorite...

In a heat safe pot combine the following and allow to slowly melt for the time it takes to grill the corn. It can stay on the heat source until your guests have finished every ear.

  • 1lb Unsalted Butter

  • 3 Chipolte in Adobo, Finely Minced

  • 1/4 c Chili Powder

  • 1 Lime Zested

  • 1T Corriander

  • 1T Cumin

  • 2T Sweet Paprika

  • 1T Dried Oregano

  • 5 Cloves garlic, Minced

Have a happy and safe Independence Day!

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