You know ribs are perfect with beer. You know grilled clams are perfect with beer. And you sure know beer-can chicken is perfect with beer. But don’t forget that corn—one of summer’s finest plunders—is also a great thing to pair with your brew of choice.
“I’ve always found that the natural sweetness of corn has the unique ability to push the flavors of malt and hops together,” says Adam Dulye, Executive Chef of the Brewers Association, in the cookbook he co-authored, The Beer Pantry: Cooking at the Intersection of Craft Beer and Great Food.
“Normally when you taste a beer, they’re very separate from one another, but here the grilled corn is a bridge. As an added bonus, fennel quietly accents the hops, making them a bit more pronounced.”
Dulye recommends Helles Belles from Ninkasi Brewing, UFO White from Harpoon Brewery, or Allagash White from Allagash Brewing Company. And we recommend making this immediately before corn season is as distant a memory as your Memorial Day Weekend hangover.
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Makes 4 entrée-size servings or 6 appetizer servings
15 minutes min.
20 minutes min.
- 2 large fennel bulbs, halved, cored, and thinly sliced with a sharp knife or mandoline between 1/4 and 1/8-inch-thick, fronds reserved
- 2 tbsp extra-virgin olive oil
- Finely grated zest and juice of 2 lemons
- Kosher salt
- Freshly ground black pepper
- 4 ears of corn in the husk, tough leaves and tassels removed
- 6 cups arugala
- 2 sprigs mint, torn
- 1 cup parsley leaves, loosely packed
- 1/4 cup thinly sliced chives
- 1/4 cup fennel fronds
- For Parmesan Vinaigrette: 1/2 cup finely grated Parmesan cheese, 1/2 cup extra-virgin olive, 2 tsp finely grated lemon zest, 3 tbsp fresh lemon juice, 2 garlic cloves, 2 tsp freshly ground black pepper, 1/2 tsp kosher salt, 1/4 cup basil leaves (Makes 1 cup)
How to make it