RECIPE: EASY, FAST, AND ALWAYS PERFECT GRILLED CORN ON THE COB

It's just about corn season! To me, nothing says summer more than fresh picked corn and I cannot wait to bite into that first piece of corn from the grill. Some of my friends think it is hard to grill good corn- that it gets dried out, etc. I've got a super easy way to grill corn for a crowd that is perfect every time. Here's how:

MARTIE'S PERFECTLY EASY GRILLED CORN

SUPPLIES

Large tub or bucket

Large Styrofoam ice chest

Grill (charcoal, gas, wood fire or whatever you like)

Long handled tongs

Oven mitt or heat-proof glove

INGREDIENTS

2 dozen ears of fresh corn in the husk (you don't have to remove the inner silks but it does make it easier for your guests if you do) Estimate 2 ears of corn per guest.

Butter

Salt

Pepper

DIRECTIONS:

Check the ears for any evidence of bugs, etc. Snip the silks off of the tip of each ear. I usually don't slice the bottom off so people have something to hold on to... but you can cut them level if you are using plastic corn holders.

Submerge the ears in cool water and let them soak for at least 30 minutes and up to 2 hours.

While the corn is soaking, fire up your grill. You want a medium heat and an indirect heat zone-so move some of your coals to the outer edge of the grill if you are using charcoal. so you can move the corn off direct heat. Make sure the grill rack is not down too low. You want indirect heat so the husks don't burn. A bit of charring is good but if the heat is too high or the grill is too low over the coals, you'll burn up the husks before the corn cooks inside.

Once the coals are ready, drain the water.

Place the corn on the center of the grill- stay away from the outer edge where there could be hot spots.

Cover the grill and leave it alone for 12 minutes. (you may need to adjust the time if you have a larger quantity of corn)

Open and turn the ears to char the other side. Close the grill and let cook for another 5 minutes.

Remove the corn and immediately put it in the Styrofoam ice chest and put the top on it as fast as you can. Put something heavy on top of the chest to keep the lid down tight.

Allow the corn to continue to steam in the chest until serving time- at least 15 minutes. I usually do this an hour or more before the party and it is perfect to serve when guests arrive. The ice chest keeps the corn steaming hot!

To serve: Put the corn in a big bowl and pass family or simply allow guests to serve themselves. Provide tongs and heat-proof mitts. Guests simply peel back the husks and the silks fall off with it. Set up condiments like butter, salt, pepper, lime, queso fresco, cilantro, or spices.

So easy, so fast, and soooo dang good! Have a trash can nearby where they can dispose of the husks and cob.

RECIPE: JENNIE BENEDICT'S FAMOUS BENEDICTINE SPREAD

According to Derby lore and my good friend Traci Badenhausen, you cannot NOT have Benedictine on your menu for Derby parties in Kentucky. She's provided the original recipe from Louisville caterer and cookbook author Jennie Benedict, who made it famous years ago. It is so famous, it has its own Wikipedia page and a Pinterest board! Her first cookbook, Blue Ribbon Cooking, was published in 1902 and while it did not originally have the recipe for Benedictine, it now does, according to Wikipedia. Used for cucumber tea sandwiches or as a spread for other sandwiches, you can use it for a veggie dip, too.

While you can barely see it, there's Benedictine Spread in those little tea sandwiches. It's often used for dip as well.

JENNIE BENEDICT'S FAMOUS BENEDICTINE SPREAD

INGREDIENTS
1 cucumber
1 onion
8 ounces cream cheese, softened
1 teaspoon salt
A few grains of cayenne pepper
2 drops green food coloring (optional, but a local favorite)
 

DIRECTIONS:
Peel and grate the cucumber, then wrap it in a clean dish towel and squeeze the juice into a dish. Discard the pulp. Peel and grate the onion, then wrap it in a clean dish towel and squeeze the juice into a dish. Discard the pulp. (Use a juicer if you prefer)

Combine three tablespoons of the cucumber juice, one tablespoon of the onion juice, cream cheese, salt, pepper and food coloring in a bowl. Mix with a fork until well blended. Serve as a dip or as a sandwich filling.

RECIPE: CLASSIC MINT JULEPS FOR YOUR DERBY DAY PARTY!

Whether you are headed to the Derby or just watching the best two minutes in sports on your television, be sure to have my Mint Julep recipe on the menu!

I am a horse fanatic, I have been since I was a kid. So much so, I'd fall asleep with my entire plastic horse collection in my bed. I get excited about the Derby even though I don't follow horse racing. I've only been once but it was quite the experience... no other sporting event can compare. The hats, the pretty women, the dashing guys, the Southern charm, the majesty of the horses, and of course, the Kentucky bourbon and the Mint Juleps! I always crack up because the Mint Julep is THE drink associated with the South more than any other. When I meet people from other countries and they find out I'm from Alabama, they tell me their impression is that we all sit around on the porch, sipping Mint Juleps..... So in tribute to the horses and most magnificent race in sports, here's a classic Mint Julep recipe my way, just in time for Derby Day. 

MARTIE'S MINT JULEP RECIPE

A silver or pewter Mint Julep cup does make this cocktail more authentic and yes, even more delicious.

To begin, make a simple syrup infused with mint. This will really bring a wonderful mint flavor to the cocktail and you can also use it to sweeten tea. For the simple syrup, combine equal parts sugar and water. For 6 drinks, I am using 1 cup each sugar and water. Bring it to a boil, and turn off the heat, stirring until the sugar dissolves. Add 15-20 fresh mint leaves. Stir. Allow the syrup to cool completely. Strain and pour into a canning jar, secure the lid, and chill. This will keep in the refrigerator for a week.

For one cocktail:

3 fresh mint leaves (plus more for garnish)

3 tablespoons mint syrup (depending on how sweet you like it, I like 3)

1  1/2 ounces Kentucky bourbon (I like Four Roses bourbon)

Crushed ice

Powdered sugar for garnish, if desired

Chill your glasses prior to serving. A traditional silver mint julep cup makes this cocktail so frosty and delicious. Add the syrup and mint leaves to a pitcher or shaker. Use a wooden spoon to muddle (not tear) the mint into the syrup to release the oil. Add the bourbon. Fill the cup with crushed ice and strain the bourbon over the ice, almost like a snow cone. Add a straw, a mint sprig, and a dusting of powdered sugar over the top, if you like. Serve immediately.

For a lighter, less potent version, add 1/2 cup of unsweetened tea to fill the cup after you add the bourbon.

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