RECIPE TITLE "Grilled Corn with Chili Butter" from
Vegetables Every Day: The Definitive Guide to Buying and Cooking Today's Produce, with Over 350 Recipes
Copyright © 2001 by Jack Bishop
Serves 4 as a side dish --- easy
|Grilling is an efficient way to cook corn in the summer, when you are more likely to be outside tending the grill than standing over the stove. The problem is that corn cooked in the husks tends to steam and pick up very little grill flavor. However, husked corn tends to char and burn and the texture can be a bit dry. My friend and colleague Maryellen Driscoll turned me on to this solution: Remove all but the last, thin layer of the husk, which offers protection against burning but permits some browning of the corn kernels. Once the husk blackens, the corn is ready to be husked and silked (be careful, the ears are hot) and served. This recipe can be doubled or tripled if you like.
The stronger flavor of grilled corn makes it an ideal candidate for more adventurous seasonings, like chili butter. The butter is delicious if you toast and grind your own dried chiles. However, good-quality store-bought chili powder will be fine.
- 4 medium ears corn
- 2 tablespoons unsalted butter, softened
- 1/2 teaspoon good-quality chili powder
1. Light a grill fire. Remove all but the innermost layer of the husk from the corn. Twist off the silk at the top of each ear by hand.
2. Place the butter, chili powder, and salt to taste in a small bowl. Use a fork to work the ingredients into a smooth paste.
3. Grill the corn over a medium fire, turning several times, until the husks are charred and beginning to peel away from the ears, about 10 minutes. Remove the corn from the grill.
4. Wearing an oven mitt, peel away and discard the charred husks and silks. Use a butter knife to spread the chili butter lightly over the grilled corn and serve immediately.
Variation: Grilled Corn with Herb Butter
Good choices are parsley, basil, tarragon, chives, sage, and chervil.
Replace the chili powder with 1-1/2 tablespoons minced fresh herbs.
Chef Cory Schreiber opened the Wildwood restaurant in Portland five years ago and has rapidly become a leading figure in the region's bustling culinary scene. Schreiber won the James Beard Award in 1998 for Best Chef: Pacific Northwest-a fitting tribute to a man who cherishes the land, its peoples and its produce in much the same way as Beard, a native Oregonian himself, did. Schreiber emphasizes organic produce prepared in ways that allow the natural beauty and flavors of the ingredients to shine forth, unobstructed by fussy embellishments. It is complex cuisine to be sure, but one grounded in a hearty, rustic sensibility. With its lavish food and landscape photography, inspired recipes and passionate personal narrative, this book presents the dishes that have earned Mr. Schreiber national acclaim and offers a window into the source of his creativity.