Theme: End of Summer
One of the best parts of summer is spending an evening outside, barbecuing with friends, and sipping sparkling cocktails while you feast on the year’s best corn, berries, and tomatoes. Often, the produce looks so inviting at the farmer’s market that we tend to go a bit crazy and buy way too much, especially as summer comes to a close. (A panic sets in that soon cool air will arrive and our freckles will disappear.) This menu series is our ode to the end of summer and features ingredients that won’t resurface – in their prime – until next year. Right now, we’re focusing on our sliders with creamed corn & cabbage-carrot slaw recipe.
Sliders with Creamed Corn & Cabbage-Carrot Slaw Recipe
After a day spent outside at the beach, on the golf course, or on the water, nothing can beat bite-sized burgers. Corn, cabbage, and carrots are abundant this time of year and make a colorful and addictive accompaniment to the sliders. Serve with a blond beer and it’ll soon become your go-to Friday night barbecue meal.
Yield: 4 servings
Ingredients:
For the creamed corn:
6 ears corn
1 qt. cream
3 tablespoons unsalted butter
1 large leek, white part only, cleaned, quartered lengthwise, and cut into 1/8-inch slices
For the cabbage-carrot slaw:
1 cup mayonnaise
1/4 cup Dijon mustard
1 tablespoon apple cider or white wine vinegar
2 tablespoons chives, minced
5 cups savoy or Napa cabbage, sliced thin
2 cups carrots, shredded
For the sliders:
2 lbs 80–85% lean ground beef
1/3 lb sharp cheddar
12 mini brioche or potato rolls
Directions:
Slice corn from ears, being careful to reserve juices as well as corn. Set aside. In a large saucepan, add cream and ears of corn. Bring to a simmer, reduce to low, and cook for 15 to 20 minutes. Strain cream and reserve.
In a large sauté pan, heat butter and leeks on medium with a healthy pinch of salt. Cook for 7 to 8 minutes, until leeks are soft and translucent. Add corn, juices, and 3/4–1 cup cream. Simmer for 5 to 6 minutes. Adjust seasoning and serve.
In a medium bowl, add mayonnaise, mustard, vinegar, and chives. Stir well and season with salt and pepper. Add cabbage and carrots and toss until vegetables are coated. Wrap and refrigerate.
Preheat grill to 400˚F. Wipe grill with oil. Form meat into 12 equal patties and season both sides generously with salt and pepper. Place buns face down on grill and cook for 2 minutes to toast bread. Remove from heat. Grill sliders for 4 minutes on each side for medium-rare. During the last minute of cooking, top sliders with cheese. Place on buns and serve with corn and slaw.
After making our sliders with creamed corn & cabbage-carrot slaw recipe, try these:
Grilled Tarragon Chicken Salad Recipe
Yogurt Parfait with Blueberry Compote & Fresh Peaches Recipe
