Balsamic Glazed Corn and Fig Skewers

Ingredients

Estimated total cost: €7.36 · €1.23/serving

• 6 large ears sweet cornEst. price €2.40–€4.80
• 2 tablespoons extra-virgin olive oilEst. price €0.20–€0.60
• 3/4 teaspoon salt, plus more to tasteEst. price €0.01–€0.03
• 1 pound (about 1 pint) ripe fresh figs, preferably a dark varietyEst. price €4.00–€8.00
• 1 or 2 tablespoons Drizzling Sauce of Reduced Balsamic VinegarEst. price €0.75–€2.50

Steps

1. 1

   Thoroughly scrub the grill rack to ensure it is clean. Preheat the gas grill to medium heat or light a charcoal grill and spread out the coals evenly in a single layer for cooking the corn at moderate heat without searing. Adjust the rack height if possible to prevent burning of the corn.

2. 2

   Begin by shucking the corn and ensuring all silks are removed. Place the ears in a large bowl or on a tray, then drizzle with olive oil and evenly sprinkle 1/2 teaspoon of salt over them. Gently roll and massage the corn using your hands to ensure they are thoroughly coated with the oil and salt.

3. 3

   Begin by trimming the stems off the figs, then proceed to halve them all by slicing through from the stem end to the blossom end.

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• Cultural note

  The combination of sweet corn, figs, and balsamic vinegar in skewers is a modern twist that blends Mediterranean and American culinary influences. Corn has been a staple in American cuisine for centuries, while figs have a long history in Mediterranean dishes, making this recipe a fusion of flavors and traditions.

• Seasonal note

  This dish is best made in late summer or early fall when both corn and figs are in season. These months offer the freshest and most flavorful ingredients for the skewers.

• Health note

  Balsamic Glazed Corn and Fig Skewers are a nutritious dish rich in fiber, vitamins A and C. The high fiber content aids digestion and promotes a feeling of fullness, while the vitamins boost the immune system and support overall health. However, the dish is also relatively high in sugar and sodium, so moderation is…