Hurry up! Fire up the grill and grab those last ears of corn before they are gone so you can make this!
My dad gave me a few ears of corn and I wanted to do something different with them. I considered making this Grilled Corn with Chipotle-Lime Butter, but then decided that I'd rather incorporate the corn into some sort of side. I started to browse recipes and brainstorm when I came across a Mario Batali recipe for Sweet Corn and Cous Cous. The recipe used Israeli cous cous which is larger and has a different consistency than the fluffy, "regular" cous cous. It reminds me of barley without the earthy bite that barley has.
I loved the idea of charring the corn and adding it to the cous cous. I decided to add a few more flavors, so I also grilled red onion and stirred in some cilantro before serving. What a taste of summer in a bowl!
Cous Cous with Charred Corn and Cilantro
Adapted from: Mario Batali
- 1 1/2 cups Israeli couscous
- 2 ears corn, shucked
- 1/2 red onion sliced into rings
- 2 tablespoons extra-virgin olive oil
- 1/4 cup Parmigiano-Reggiano, freshly grated
- Handful fresh cilantro, washed and roughly chopped
- Freshly ground black pepper, to taste
- Kosher salt, to taste
- Heat the grill. Brush corn and onions with olive oil and place on a hot grill. Cook corn until charred on all sides; cook the onion until charred in spots and slightly wilted. Once cooked, chop onions into bite sized pieces. Using a knife and standing the corn on one end, remove all of the kernels (see second picture above).
- Cook cous cous according to package directions
- Once the cous cous is cooked, stir in the corn, cilantro, and red onion.
- Season liberally with salt and pepper, and stir in the cheese.
- Serve immediately.