What you may not know is the corn you’ll cook for your tailgate party has a history that traces back 7,000 years or so.
It began as a wild grass called teosinte, which looked nothing like corn does today and has been extinct for some time. People living in central Mexico, and later Native Americans, bred the teosinte with other plants to create maize, and over generations it developed into the produce we buy at the grocery store. When Columbus discovered America he also “discovered” corn, which was a primary staple of the diet in the New World but unknown in Europe until Columbus returned from his journey.
But that’s enough history… you just want to cook something to impress your friends. Well, I can help you with that.
Kickin’ Corn on the Cob
This is a really simple side dish you can cook on the grill alongside your burgers or chicken. If you really want your corn kickin’, pour in a little more chili powder. Put don’t use too much, or it will overpower the dish.Here’s what you need and how to make it:
- 6 fresh ears of corn
Chili Butter:
- 4 tablespoons unsalted butter
- 1/2 teaspoon chili powder
- Dash of cayenne pepper
- 1/4 teaspoon kosher salt
- 2 tablespoons minced fresh cilantro
Prepare a hot fire in a charcoal grill or preheat a gas or electric grill to high.Pull back the husk to expose each ear of corn, but do not remove it. Remove the silk and then recover the corn with the husk. Run water into the ears of corn, drain the excess, and twist the husks at the top to close.
Prepare the Chili Butter by combining the butter, chili powder, cayenne pepper, kosher salt, and cilantro in a small bowl.
Place the corn directly over the hot fire. Grill for about 20 minutes, turning several times during cooking to get all sides. Remove from the grill and pull back the husks. You can either discard them or knot them at the base of the corn to create a handle of sorts.
Brush the ears generously with the Chili Butter. Serve hot.
Makes 6 servings.
Corn Pudding
This is a great dish to make a day or two before the game, so you have more time to relax and visit with friends at your tailgate party. Just heat it up before you leave the house.Here’s what you need and how to make it:
- 4 eggs
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 teaspoon nutmeg
- 2 tablespoons grated onion
- 4 tablespoons butter
- 4 cups milk
- 4 cups cooked corn
Preheat the oven to 325°.
Grease a 9 x 13-inch casserole dish.In a large bowl add the eggs, salt, pepper, nutmeg, and onion and beat well.
In a saucepan over moderate heat melt the butter. Stir in the milk and heat until warm. Fold the butter and milk mixture into the egg mixture and then stir in the corn
Pour the corn and egg mixture into a greased casserole dish.
Bake for 1 hour, remove from the oven, and let cool.
Before leaving for the tailgate, reheat the pudding and pour it into a thermal container to keep warm. When ready to serve at the tailgate site, serve from the container.
Makes 8 servings.
Stephen Linn is the author of The Ultimate Tailgater’s Handbook and The Ultimate Tailgater’s Travel Guide: More Than 20 Great Road Trips which are the ultimate how-to resources for the tailgater who wants to do it all, have it all, and host the best party in the parking lot. Learn more and watch his how-to tailgating videos at www.theultimatetailgater.com.
