Tuesday, May 29, 2012
Spicy Grilled Corn
Welcome to TSRI's Summer Grilling Celebration! We hope you had a great long weekend. We had a fantastic barbeque with our favorite Southwestern flavors and some of our favorite people. Grilled corn is a staple at any of our grilling get-togethers. Served along side Lil Texas Barbeque Sliders this Spicy Grilled Corn was the perfect compliment.
We love the flavor so much, I often use left overs in Black Bean Corn Salsa and our Simple Mexican Skillet. The deep caramelized corn flavor is unsurpassed! My dear friend Eric made this at a barbeque a few years ago and every time we had a barbeque I would ask him to make the corn again. Well, sadly Eric moved away. So, I had to put on my big girl pants and learn how to use the gas grill. This corn really takes too long on a tabletop, and I don't have the patience.
Everything is coming along wonderfully, I have made burgers, London broil, corn and some fantastic chicken that I will be sharing in the coming weeks. I have to say they do not make grill tools for women though. I am no tiny girl, I am pretty tall. Even so, I fumble with these oversized spatulas, tongs and basting brushes. I end up bringing my kitchen tools outside for convenience, but that is making for a very hot hand. So, I guess grill shopping is in my future.
Play with the heat level and the spices until it suites you. I am sure when I make this for my parents in a few weeks we will be using new spices (I have found a lot of Italians don't like anything hotter than oregano). I will let you know what I come up with. Enjoy!
Spicy Grilled Corn
6 ears corn, shucked and cleaned
2 tablespoons sugar
4 tablespoons unsalted butter, melted
1/2 teaspoon cayenne pepper
1 teaspoon kosher salt
Place corn in a large pot, add sugar and fill with water. Allow to soak for at least 1 hour, up to 4 hours.
Preheat grill to high 15 minutes before you are ready to use it. In a small bowl, melt butter (microwave for 15-30 seconds). Add salt and cayenne pepper. Set aside.
Remove corn from water and place on a tray. Using a basting brush paint butter mixture on corn.
Place corn on grill, arrange so they are not touching.
Allow to grill for 3-5 minutes and then check for grill marks. Once corn is golden brown turn and place uncooked rows of kernels on grill. Using a grill basting brush, carefully apply a light coating of butter to the top of the corn. (BE CAREFUL: Applying too much butter can cause flair ups!!!) Repeat this until the corn is completely grilled.
Remove from grill and serve.
Corn reheats well in microwave. To reheat: cover with a paper towel or plate and microwave in 30 second increments until corn is warm to the touch.
Click here for a printable version of this recipe - The Slow Roasted Italian.com