Part I: Spicy Grilled Corn on the Cob
Because, let's face it, it just wouldn't be summer without fresh corn, and when the summer months bring such an abundance of it, I'm always searching for the best ways to prepare it. Boiling the corn and then slathering the hot ears with butter and salt never fails, but it's summer and the grill is fired up ... so what else can we do? Sometimes I wrap each ear individually in foil after drizzling with a little butter, olive oil, and a wonderful spice mixture called "Elote" that you can get at Trader Joe's. Then I place them on the grill, rotating every so often. This is pretty good (for a fun twist and the real Elote recipe - stay tuned for Fresh Corn Part 2).
The problem with grilling corn is that it tends to dry out quickly, when what we all want is crisp corn that's juicy when we bite into it! This recipe not only gets those results, but it looks pretty cool when serving it too!
Ingredients:
5 ears of corn with husks on
6 tbsp. unsalted butter
1/2 tsp. garlic powder
1/2 tsp. paprika
1/2 tsp. cayenne pepper
1/2 tsp. salt
1/2 tsp. ground pepper
Instructions:
1. Carefully pull back the corn husks, remove the silk, and fold the husks back over the cobs. Soak the corn in a large bowl (or a clean sink) of water for at least one hour.
2. Preheat the grill to low heat (300 degrees)
3. Combine butter, garlic powder, paprika, cayenne, salt, and pepper in a small bowl.
4. Remove the corn from the water and pat dry with a clean towel. Pull the husks back and brush the kernels with the butter mixture, then cover again with the husks.
5. Grill the corn, turning a few times, until tender and slightly charred. (15 to 20 minutes)
6. Serve by pulling back the husks and tying them together with kitchen twine.
Enjoy!
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