Buttery Corn on the Cob
Blog Entry: Wednesday 18 Aug 2010
Nothing quite beats hot corn on the cob, simply dripping in butter… as long as you cook it right!
According to most experts, grilling is the way to go. If you buy your corn complete with husks, try to not just rip them off. Gently bend them back and peel away the silks. Then pull the husks back up and soak the corn in water for at least half an hour. When on the grill, don’t forget to keep turning the corn until it is a lovely golden colour. Now is the time to lay on the butter and watch it gently melt…
If you can’t wait to only add the butter at the end, try this recipe from Janine MacLachlan, who teaches farmstand cooking in the United States. She suggests peeling back the husks and spreading a mixture of butter, chili powder, cumin, ground red pepper, ground coriander, salt and hot pepper sauce. After replacing the husks, tie the corn closed with string and grill until slightly charred…
Find Janine’s full recipe at Charlotteobserver.com
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