Tastemade Recipes

Grilled Late Summer Sweet Corn and Blueberry Cast-Iron Crisp

Tangy Blueberries paired with deliciously sweet Peaches make for an iconic “ode to summer” dessert - topped with a Sweet Corn crumble and of course served a la mode with a homemade salted butterscotch sauce Salts Used: Fine Sea Salt for Baking and Coarse Sea Salt for Finishing

Ingredients

  • For the Topping: 2 ears of corn (about 1½ cups kernels) husk and silk removed
  • ¼ cup brown sugar
  • ½ cup all-purpose flour
  • ½ cup finely ground cornmeal
  • ½ cup rolled oats
  • 1 cup cold butter, cut into pieces
  • ¼ teaspoon Morton ® Fine Sea Salt
  • For the Filling: 2 cups fresh Blueberries
  • 3 peaches, pitted and sliced into ½” thick wedges
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon lemon zest
  • 1 vanilla bean, split and scraped
  • 1 teaspoon ground cinnamon
  • ⅓ cup honey
  • ¼ teaspoon Morton ® Fine Sea Salt
  • For Salted Butterscotch Sauce: ¼ cup brown sugar
  • ¼ cup unsalted butter, cut into pieces
  • ½ cup heavy cream
  • ½ teaspoon Morton ® Coarse Sea Salt, to finish

MORTON®
FINE SEA SALT

  1. Fire up your grill with charcoal, making sure that coals are hot, steady, and ready but not burning with flames.

  2. Butter a 10” cast-iron with a lid (or dutch-oven with a lid). Set aside. 

  3. To prepare topping, grill corn until charred. Remove from heat and once cool enough to handle, remove kernels from cob.

  4. Toss in a bowl with remaining topping ingredients, pressing butter with fingertips to crumble into pea size pieces. Set aside in the refrigerator while you prepare filling.

  5. In a bowl, gently mix together all filling ingredients until peaches and blueberries are evenly coated. Pour into prepared cast-iron and top with crisp topping. 

  6. Place coals on one side of the grill and place the cast-iron crisp on the opposite side. Cover with lid and using metal tongs, carefully pile 5 coals on top. Cover with grill lid and bake for 30-40 minutes, turning pan every 10 minutes or so to ensure even cooking.

  7. Remove from heat and enjoy hot, serving a la mode with ice cream and Salted Butterscotch Sauce.

  8. For Salted Butterscotch Sauce: In a small saucepan combine brown sugar, cream, and butter. Heat until bubbly, cooking for 5-7 minutes and stirring frequently. 

  9. Once thick and bubbly, remove from heat and season with Morton ® Coarse Sea Salt. When cool, sauce will keep in the refrigerator, sealed in an airtight container for about a month.

Grilled Summer