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Fire up your grill with charcoal, making sure that coals are hot, steady, and ready but not burning with flames.
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Butter a 10” cast-iron with a lid (or dutch-oven with a lid). Set aside.
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To prepare topping, grill corn until charred. Remove from heat and once cool enough to handle, remove kernels from cob.
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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.
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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.
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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.
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Remove from heat and enjoy hot, serving a la mode with ice cream and Salted Butterscotch Sauce.
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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.
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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.
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