Corn on the cob - variations on the theme
- jbyoga Jan 16, 2007 03:21 AM
Hey all - thought I'd share a favorite way to eat corn on the cob...boil or roasted...either way is great..then...
Take a wedge of lime, rub in fresh grated pepper and good salt and then rub onto the corn...so good!
Yum! sounds good. Now I have to wait until this summer for fresh corn on the cob!
I make compound butters and highly season them for corn on the cob. One of the favourites is a chiptole butter. I use a powder from Los Chileros, mix it with softened butter, a bit of salt and black pepper. Refrigerate in butter forms or in a block or small bowl. Serve with freshly cooked corn on the cob.
We grill NJ corn on the cob by removing the silks and peeling back the husk just enough to slather a mixture of:
red pepper flakes
tangerine juice (sometimes pineapple juice)
over the kernels...husks pulled back around cob and grilled for 10 mins on med heat.
Taiwanese night markets have their own version of BBQ corn. It's grilled and coated in a sweet, salty, spicy blend made mostly of Chinese Satay sauce. You can find the satay sauce (I think sometimes called Chinese BBQ sauce) in most Asian markets.
I don't remove the husks or the silks. The silks are actually my indicator of whether or not the corn is done. When fully cooked the silks fall off the cob when peeling the husk back (keeping the husk attached to use it as the holder).
The only prep work I do is cutting the top 2.5 to 3 inches off and soaking them in water for about an hour.
Brushing them with spicy chili butter then giving them a sprinkle of salt and a squirt of lime is one of my favorites.