Contact: Test kitchens
Lewis & Neale Inc.
49 East 21st Street
New York, NY 10010
Phone: (212) 420-8808
Fax: (212) 254-2452
E-mail: LANEALE@aol.com

March 2000

NOW'S A GOOD TIME TO ENJOY
GRILLED SUPERSWEET CORN

If you wait until Memorial Day to fire up the backyard grill, you're missing out. Grilling is easy and fun, and the results are so appealing that more than half of Americans cook outdoors year round, according to the Barbecue Industry Association.

As many outdoor cooks have discovered, grilling transforms sweet corn kernels into caramelized golden nuggets bursting with flavor. Like grilling itself, fresh corn is no longer a single-season treat--thanks to Southern Supersweet Corn, an incredibly delicious variety that's available right now in your supermarket.

Just brush the ears lightly with butter, oil or barbecue sauce, and place them on a hot grill for about 5 minutes. Or, spice up pork tenderloin, fresh Supersweet Corn and other vegetables with cumin and black pepper, then thread the pieces onto skewers for the grill (pictured). Another time, see how grilled Supersweet Corn lends sunny flavor and color to a zesty salad made with fresh tomato, black olives and crumbled blue cheese.

Supersweet Corn is blessed with a super-long season that runs from October through July, peaking in April and May. And, because the sugar converts to starch at a slower rate than other varieties, this corn will stay fresh and sweet for about a week or more in your refrigerator. If the husks are still on, remove them and wrap the ears in plastic before chilling. Store tray-packed corn just as it is, in the package.

SUPERSWEET CORN AND PORK SKEWERS

3 ears fresh Supersweet Corn, husked
12 ounces pork tenderloin or skinned, boneless chicken breasts
2 small yellow (summer) squash or zucchini
2 small sweet red bell peppers
3 tablespoons olive oil
1 tablespoon ground cumin
1 teaspoon salt
1/4 teaspoon ground black pepper

Preheat grill or broiler. With a large, sharp knife, cut corn in 2-inch pieces and the pork, squash and bell peppers in 1-inch pieces. In a large bowl, combine oil, cumin, salt and pepper. Add pork and vegetables; toss to coat. Let stand for 10 minutes at room temperature. On eight (10- to 12-inch) metal skewers, loosely thread pork and vegetables. Grill or broil, turning occasionally, until meat is cooked through, 8 to 10 minutes. If desired, serve with salad greens. Pork and vegetables can also be cooked "unskewered" on a grill rack or broiler pan, for 8 to 10 minutes, turning often.

YIELD: 4 servings

GRILLED SUPERSWEET CORN SALAD

4 ears fresh Supersweet Corn, husked
1 tablespoon plus 1/4 cup olive oil
1 fully ripened medium-sized tomato, cut in 1/2-inch chunks (about 1-1/4 cups)
1/3 cup sliced, pitted black olives
1/4 cup sliced green onions (scallions)
3 tablespoons lemon juice or red wine vinegar
1 tablespoon chopped fresh basil or oregano (or 1 teaspoon dried)
3/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup crumbled blue cheese

Preheat grill or broiler. Brush corn with 1 tablespoon of the olive oil. Grill or broil until kernels are golden brown, turning occasionally, about 5 minutes; cool. With a sharp knife, cut kernels from cobs (makes about 4 cups). In a medium bowl, place corn kernels along with the tomato, green onions and olives. In a small bowl, combine lemon juice, basil, salt, pepper and remaining 1/4 cup olive oil; pour over corn mixture; toss until well coated. Stir in blue cheese. Serve with grilled meats or over salad greens, if desired.

YIELD: about 3-1/4 cups