Tuesday, July 04, 2006

Roasted Corn, other corn methods

Since corn is in season and it's the Fourth of July, I thought I should share my new discovery about corn. My old corn cooking method was from David Rosengarten (from The Television Food Network's Taste show). For that, you put cold water in a pot, add corn, put on high, and the corn's done when it comes to a boil (living in high altitude, however, I had to alter that a bit to "boil for a few minutes").

Recently I saw an episode of TVFN's Tyler's Ultimate (with the very attractive Tyler Florence!) for Roasted Corn with Chili Lime Butter, and just had to try it.

6 ears fresh corn, unhusked since it's just me and my fiance, we usually do two, maybe three ears
1/4 pound butter (1 stick), room temperature two tablespoons-ish
2 teaspoons chili powder to taste
1 lime, zested mmmm...limey
1 lime, cut into wedges I usually forsake this for this recipe as it's limey enough and just for garnish

Preheat oven to 350 degrees F.
Place the corn in its husks directly on the oven rack and roast until the corn is soft when you press on it, 30 to 40 minutes.

While the corn is roasting, combine the butter with the chili powder and lime zest.

Peel down the husks and tie in a knot to use as a handle while eating. Fiance does this as he used to work at a restaurant and doesn't have my wussy hands Rub the corn with soft butter mixture, and garnish with a lime wedge. (This roasting method produces the sweetest corn I have ever tasted.) This is actually part of the recipe, but I agree

In similar fashion, fiance grilled corn last week at his family vacation (we don't own a grill, it's very sad!). His mother peeled the husk down banana-style, took out the silks, retied the husk back on (usually done with string, but she improvised by tying with some husk-strings), then let them soak. I believe she said "two hours," but we didn't have the time. Fiance then put them on a medium grill (or he should have as lots of fire was involved) until soft when you press them. Fiance's five-year-old nieces weren't impressed by the "burnt corn," but it tasted delicious to me! Just be careful of the flames, cook them at the highest over a medium flame, and soak them for at least two hours and it should be delicious.


Ruth said...

I love corn - boiled, roasted and grilled and used to smother it in butter. Then I discovered a Caribbean trick (much better for my South Beach Diet ways) Cut a lime in half, dip it in chili powder or Cajun spices and rub & squeeze over the corn cob. Very tasty and no fats!

Love the trick about peeling back and using the husk for a handle. I too will have to get my husband to do the peeling & tying - tender fingertips!!!

Thanks for sharing

Caroline said...

I had never thought about boiling it BEFORE grilling.

I like to coat my corn in butter and salt to eat. Of course, I don't use real butter- I use the I can't believe it's not butter light stuff. Maybe if I close my eyes and pretend. . .

Beth said...

Oh no, don't boil before grilling--just let it soak first.

KrisM said...

I always boil mine for 10', but it doesn't go into the water until it's already boiling. My mom used to boil for 30'--we ate a lot of soggy corn (and other veggies) growing up!