Photo Courtesy of Brad Lovejoy
I am just going to put it out there that I am a corn purist. When I eat corn on the cob, I don't add butter, salt or any other type of flavoring. It is just me and the corn. When I ran across this recipe, I was skeptical but because we were hosting a barbecue the following day, I decided to buck up and take a chance. Good thing this cooking adventure is forcing me to be open to new ideas because corn is fabulous prepared in this manner. Perhaps it is not the healthiest preparation, but it is Tasty with a capital T. The corn was rich and spicy but still had the fresh taste of summer that we all love. The recipe is as follows:
Ingredients:
3/4 cup unsalted butter, at room temperature
1 Tbsp chipotle chile powder
Grated zest of 2 limes
2 tsp kosher salt
12 ears corn, husks intact
3 limes quartered
In a bowl, using a wooden spoon, mix butter, chile powder, lime zest and salt into smooth paste. Set aside at room temperature for 30 minutes to blend flavor.
Working with one ear at a time, peel down husks and remove silk strands, making sure the husks remain attached at base of ear. Using pastry brush or small rubber spatula, brush or spread 1 tablespoon chipotle butter evenly over ear of corn. Fold husks back up over ear so it is completely enclosed. Repeat with remaining ears of corn. (Corn can be prepared up to one day in advance. Cover with plastic wrap, and refrigerate, then bring to room temperature before grilling.)
Prepare grill for direct grilling over medium-high heat. Position grill rack about 6 inches from heat source. Grill ears of corn, turning often to cook evenly, until kernels are tender and husks are charred all over, 10-15 minutes.
Photo Courtesy of Brad Lovejoy
No comments:
Post a Comment