Monday 28 October 2013

Smoky Grilled Corn Cob

From Mexican Food Made Simple, Thomasina Miers, Hodder & Stoughton, 2010.
Corn is wonderful at the moment—and very cheap. Time to eat lots of corn on the cob.

I peeled back the husks from the corn and picked out all of the silky strands that I could. I then folded back the husks into place. They were then wet under the tap and placed on a very hot grill, turning occasionally so that all sides were cooked.

Meanwhile the butter sauce was prepared. About 30g butter was melted in a pan and a chopped garlic clove added. Also in the pan went a tablespoon of chopped chipotles in adobo, and a little salt and black pepper.
Once the corn was cooked the husks were stripped off, the corn placed on serving plates, and a good squeeze of lime juice added to the butter mixture before it was poured over.
A wonderful way to eat corn rather than just having it with plain butter. The corn had a slight smokiness to it and the chipotle butter was quite excellent.
Taste: ✔✔✔✔
Ease of cooking: ✔✔✔✔✔

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