Food
Festival Food, Grinning Belly Style By Chef Rachel Globensky
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sundried tomato and chili-lime for dunking the grilly goodness. It was a big hit, and I had a lot of fun, to boot!
The first incarnation of my catering company, Grinning Belly, was a foray into the local festival food scene. My business partner and I decided what was missing at these events was corn on the cob, so we came up with an idea of barbecue corn with gourmet flavoured butters. Grilling or roasting the corn produces some of the sweetest sweetcorn you’ll ever eat. We worked with Valley Fresh Fruit and Belluz Farms to get the freshest, sweetest cobs we could, and made different flavours of butters (no margarine allowed, ever) like
To grill corn, husk the cobs and dunk in boiling water for about three minutes. Place on a hot grill, and turn with tongs before they get too charred. If you’d rather, you can also roast corn in the oven. Leave the husks on raw cobs, set the oven temperature at 350 F, and roast the cobs directly on the oven racks for 30-40 minutes. Peel the husks back and tie them in a knot—you now have a handle to hang on to.
love music. Whether it’s sultry sirens for a quiet evening, upbeat reggae for some patio time, or loud punk to get me through a long run, there’s very little in my life that I do without a background soundtrack. And one of the best things about summer is the music festivals. Being a bit of a foodie, I think it’s an added bonus that festival-goers can get some pretty great grub in addition to some great music.
So, now you can spark up the ‘cue while listening to your favourite summertime station, and have fun with the silky six pack of sweetcorn you’ve picked up. Here are Grinning Belly’s top secret methods and recipes for barbecued corn with flavoured butters. Just do me a favour, and keep it to yourself—I may want to reprise the corn stand someday.
Sundried Tomato Butter Sundried Tomato Butter 1/2 cup softened butter 1/4 cup grated Parmesan cheese 8 finely chopped basil leaves 1 or 2 finely chopped sundried tomatoes (soften them up in boiling water for a few minutes first, blot dry, and chop) 1/2 of 1 minced garlic clove Whip the butter by itself using a mixer until soft and light-coloured. Add in flavourings and mix well. Best if made ahead of time to let the flavours marry. Slather the corn in yo’ choice of flavour and enjoy!
Chili-Lime Butter 1/2 cup softened butter 2 teaspoons chili powder 1 lime’s worth of zest and 1-2 teaspoons of its juice 1-2 teaspoons finely chopped cilantro leaves (optional, but yummy)
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