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Grilled Mexi-corn Recipe

Grilled Mexi-corn Recipe

Seasoned with spiced butter, this grilled corn makes plain boiled corn pale in comparison. Plus, your kids will think it's really cool to cook the ears right in their husks. Soaking the ears beforehand is key, as it provides the moisture needed to steam the corn while it grills.

Ingredients

CORN

  • 6 medium-size ears of corn
  • 4 tablespoons butter (or 2 tablespoons each of butter and olive oil)

SPICE MIX

  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground oregano or basil
  • 1/2 teaspoon chili powder
  • Dash each of cayenne and paprika
  • 1/2 teaspoon salt

Instructions

  1. Combine the Spice Mix ingredients in a small plastic bag before leaving home and bring a small pan or a clean can to melt the butter in.
  2. To prepare the corn, pull back the husks as far as you can without removing them altogether. Remove the silk, then push the husks back into place. Soak the ears in a sink full of water for an hour. If you're at a campsite, you can place them in a plastic bag along with enough water to cover them and turn the bag occasionally.
  3. When the fire is hot and you're ready to start grilling, melt the butter (or butter and oil) in a small pan. Stir in all of the Spice Mix ingredients.
  4. Remove the corn from the water and pull back the husks again. Brush each ear with the seasoned butter (a great job for kids), then put the husks back in place. Using long-handled tongs, set the corn on a grate over your fire where the heat is intense. Grill the corn for about 15 minutes, turning it every 3 to 4 minutes. Don't worry if the husks scorch.
  5. Remove the corn from the grill and let it cool for a few minutes before eating.

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