Rustic grilled corn frybread
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Grill
What a happy coincidence! Using up some leftovers in the fridge, what I just made for lunch qualifies for the corn theme just announced for this week! From testing Sunset Salsa last week I learned quite a bit about grilling corn, mainly how not to burn a cob to a black, charred crisp, beyond recognition. Fortunately, a friend helped me out of that crisis. I grilled a few more cobs this week with a newfound success style, which I will share below. I had just a little leftover corn to use up today. Smooshed garbanzo beans and ricotta with egg, both leftover from meatball recipes this week,also found their way into lunch. Having recently taken a canning class with Savorykitchen, I made a new blueberry ginger preserve which I was anxious to sample with this. Other serving suggestions include hot pepper jelly, cranberry pepper jelly or pumpkin butter alongside sour cream, creme fraiche or fage. This recipe recalls Iroquois "fry bread." With corn and beans it includes two of the three sisters. A variation on this: add 2 tbl. of cooked pumpkin and you would then have the third sister. For a bit more on the three sisters, see my corn cakes recipe.
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