Wednesday, August 1, 2012
The Grill Next Door
But some items are just staples for grilling.. Corn. Sure you can cook it on the stove, in a cooler or in a microwave but grilling is awesome. The corn this year is not so good, so I was looking for something to make it both moist and flavorful and saw an idea in Better Home and Gardens (one of the few magazines I enjoy). It involved basting the corn during grilling with a salad dressing based sauce.
Liking the concept but not being too keen on the whole Miracle Whip on corn thing, I used a mixture of butter, mayo, sour cream, fresh lime, hot sauce, peppers and cilantro. Now we're talking.
Serves 2-3, double or triple as needed.
3 large ears of corn (cut into halves or thirds)
1 Tablespoon dried cilantro
1 1/2 teaspoons Penzey's Ancho or Adobo seasoning
1 heaping teaspoon lime zest
1/ 8 teaspoon cayenne
dash or two of hot sauce (my favorite is Scoville Bros. Singing Smoke)
2 Tablespoons melted butter
1 Tablespoon Mayo
1 Tablespoon sour cream
1 Tablespoon fresh lime juice (and that does not come out of little green plastic limes)
Clean corn, removing husks and soak in water for 10 minutes.
In a small bowl mix cilantro, pepper seasonings, and lime zest. In a BIG bowl whisk butter, hot sauce, mayo, sour cream and lime juice and set aside. Drain and dry corn and cook on covered grill for 15-20 minutes until done, turning and basting with the butter cream mixture every five minutes.
Remove corn and toss with remaining butter/cream sauce in the bowl, sprinkle with the chili/zest mixture and serve immediately. Excellent with chicken or a big piece of grilled Salmon.