HCP Dishes!
Recipe of the Day:
Lime-and-Chile-Grilled Corn on the Cob, Two Ways
Posted by hcpadmin
Wednesday May 20, 2009Grilled corn on the cob is a classic favorite complement to all grilled meats, and it’s easy to prepare. Try both of these techniques to see which one you like best—shucked corn will have grill marks on the corn kernels and more flavor of the grill; corn grilled in the husk will be more tender and moist. Choose the sweetest variety of corn you can find.
Overview
- Serves 4 to 6
Ingredients
- 1/2 cup (1 stick) unsalted butter, melted
- 1/2 teaspoon sea salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon mild or hot chili powder
- Lime juice to taste
- 6 ears fresh corn
- Fresh lime wedges for garnish
Instructions
- To make the lime-chile butter, combine the butter, salt, pepper, chili powder, and lime juice in a 10 x 13-inch disposable aluminum pan or one large enough to hold all the ears of corn.
- For shucked corn, remove all leaves and silk and rinse corn under cold running water. Don’t worry if a few silks remain; they will burn off when grilled. For corn grilled in the husk, no preparation is needed.
- Fill a charcoal chimney with briquets, set the chimney on the bottom grill grate, and light. When the coals are ready, dump them into the grill, and spread them evenly over half of the bottom grate. For a gas grill, turn to medium-high with one burner off.
- Place the aluminum pan with the lime-chile butter on the cooler side of the grill. Place corn directly over the heat. Turn constantly with long-handled grill tongs; shucks on the unshucked corn will burn and blacken in places. Shucked corn will be completely cooked in about 10 minutes; unshucked will take about 15 minutes, maybe a bit longer. Test for readiness by checking an ear to see if the kernels are tender. If ready, remove corn from the grill, shuck if necessary, then place it the warm lime-chile butter. Turn the corn in the butter to make sure the whole ear is seasoned. Serve on a platter or on individual plates with lime wedges.
Print or online media may reprint this recipe with the following attribution: “Excerpted from 25 Essentials: Techniques for Grilling by Ardie A. Davis. (c) 2009, used by permission of The Harvard Common Press.”
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