Food is magic, so it’s no wonder that I feel deeply, divinely alive and loved when The Chef cooks for me. His most recent culinary offering started like this:
Corn on the cobis beautiful in and of itself, but my husband, The Chef, decided to transform it into something even better! See below for details.
CHEF LEIGHTON’S GRILLED CORNFUSION
5 OR 6 EARS OF CORN ON THE COB
1/2 OF A FRESH PINEAPPLE
6-8 THIN PATS OF BUTTER
SRIRACHA SALT, TO TASTE
DRIED CHILIES, TO TASTE
GRILL THE EARS OF CORN USING YOUR PREFERRED METHOD. SLICE OFF THE KERNELS AND PLACE IN A MEDIUM BOWL.
CUT THE PINEAPPLE INTO LARGE SLICES; RUB ONE SIDE OF EACH SLICE WITH A THIN LAYER OF HABANERO SUGAR. GRILL BOTH SIDES UNTIL SLIGHTLY BROWN. YOU CAN GRILL THE CORN AND THE PINEAPPLE AT THE SAME TIME.DICE THE PINEAPPLE AND ADD TO THE BOWL WITH THE CORN.STIR.
ADD PATS OF BUTTER AND STIR WELL. ADD THE SALT AND CHILIES, TO TASTE, INCORPORATING FULLY.
It is slightly sweet, slightly spicy, and 100% marvelous! Kind of like a certain special someone I know…
“There is no love sincerer than the love of food.”-George Bernard Shaw, Man and Superman