Who doesn’t love corn-on-the-cob?
My favorite thing to do with corn on the cob is to grill it.
Step One: Peel off the first few layers of husk.
Step Two: Soak the corn on the cob in water for at least 15 minutes while you warm up the grill
Step Three: After soaking gently pull back the layers of the husk and remove the corn silk as much as possible.
Step Four: Brush a little oil on the corn, then wrap the husk back around the corn, and wrap the entire corn on the cob in tin foil
Step Five: Put the corn on the grill over medium heat. Turn every couple minutes. Then move the corn to a more indirect source of heat like the upper rack of the grill.
Step Six: After about 15 minutes remove the corn from the heat.
Step Seven: Keep the corn wrapped in the tin foil to keep it warm on your buffet table.
Now, you can melt some butter and serve the corn with that. But how about making a spicy butter to give the corn on the cob an extra little zip? Your guests will love it.
In a small sauce pan mix together (enough for about 10-12 ears):
1 cup butter
2 tsp chili powder
1/4 tsp dried oregano
1/4 tsp onion powder
1/4 tsp cayenne pepper (or to taste)
1/4 tsp garlic powder to taste
salt and pepper to taste
Heat long enough for butter to melt. Put a pastry brush out with small saucepan so your guests can brush the spicy butter onto their corn.
Once you have your corn cooked this way, you will be hard pressed to go back to regular plain, boiled corn.
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