Step Two

Cut the kernels off the cob and set aside. Melt the butter in a skillet over medium high heat. Add the corn and cook for 2-3 minutes. Turn the heat to medium and add the garlic, salt, coconut milk, cayenne and cumin. Sauté for an additional 3-5 minutes, or until most of the liquid has evaporated from the corn. Remove from the heat, stir in the cilantro and serve.

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No. 2 : Kitchen Scoop

​Layer the flavors of your side dish into your main dish as well. Before you prepare the corn, marinate 6 – 8 boneless, skinless chicken breasts for about an hour in a ziplock bag filled with 1 Grated Garlic Clove, ½ Tsp Sea Salt, ½ Cup of Coconut Milk, ¼ Tsp Cayenne and 1 Tsp Cumin. (You can prep this ahead of time – just make sure to pop the chicken in the fridge when marinating more than an hour.

No. 3 : Get Creative

To oil your grill grates try this idea: Cut a large red onion in half. Spear one half with a grilling fork, or long-handled fork. Pour about 1/4” of olive or avocado oil into a small flat bowl. Take the onion and oil bowl out to the grill and use the onion on the fork to rub the grill grates and oil them. Flavor and non-stick in one easy swipe!

No. 4 : Wine FIND of the Week

Clos du Gaimont Vouvray
Loire Valley France
About $20.00

Have you tried Vouvray? Clos du Gaimont is an excellent intro to this fruit-forward white wine that also has some minerality, (think of the smell of the sidewalk after a summer rain when someone calls a wine minerally). Vouvray isn’t the name of the grape, it’s the place the grapes are grown and how the wine is made; the appellation of Vouvray is in the middle of the Loire Valley. Chenin Blanc is the grape, and wines from Chenin Blanc can be sparkling, sweet or dry. This wine is dry and full of the flavors of green apple and citrus, a good compliment to the coconut milk and spices in the corn. 

Friday Four – Happy 4th Weekend! Cast Iron Cilantro Corn – 070122