Grilling: Corn with Chili Lime Butter烤製:玉米與辣椒青檸黃油

   

 

[Photographs: Joshua Bousel]

There are some things so common on my grill that I never think about them as "blog worthy." Take corn for example. Grilling it to perfection has become second nature, but I still like to toy around with new ways to gussy it up. My latest tasty incarnation: grilled ears slathering in a chili-lime butter.

For a long time I've been grilling corn in their husks, and while that certainly is the most attractive way to prepare them, I always found the process—of removing the silk, tying the husk, then soaking the ears—rather arduous. Instead, try removing the silk and husk completely, rubbing on some butter, salt, and pepper, and foiling it up—then it's off to the grill. Foil seems to provide the right balance between protecting the corn while transferring enough heat to lightly char the kernels (a must for my grilled corns).

Right off the grill, corn prepared this way is mightily tasty, but slather on a butter mixture with chili powder, cayenne, lime zest and juicelike I did on these ears, and it's taken to a whole new level. The sweetness of the corn puts the spicy butter in check, and together they create a flavor that's incredibly well-balanced. This hasn't been the first, and won't be the last time that excellent ears come off my grill.

About the author: Joshua Bousel blogs about grilling on his blog, The Meatwave, and appears here on Serious Eats each Friday with a recipe for weekend grilling.

GRILLING: CORN WITH CHILI LIME BUTTER

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About This Recipe

YIELD:

6

THIS RECIPE APPEARS IN:

Serious Entertaining: Backyard Burger Bash

RATED:

 

Ingredients

  • 6 ears corn, husked
  • 1/4 pound butter at room temperature, plus 3 tablespoons
  • 2 teaspoons chili powder
  • 1/4 teaspoon cayenne pepper
  • Zest of 1 lime
  • Juice of 1/2 lime
  • Kosher salt
  • Freshly ground black pepper
  • Lime wedges for serving
  •  
  • Type of fire: direct
  • Grill heat: high

Procedures

1.1

 

 

In a small bowl, whisk together 1/4 pound of the butter, chili powder, cayenne pepper, lime zest, and lime juice until thoroughly combined Set aside.

2.2

 

 

Lightly butter the corn with the remaining butter and season with salt and pepper to taste. Wrap ears individually in aluminum foil.

3.3

 

 

Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over the charcoal grate.Clean and oil the grilling grate. Place the foiled corn on the grill and cook until tender and slightly charred, about 20 minutes, turning 4 times during cooking. Remove from the grill and let cool for 3 to 5 minutes.

4.4

 

 

Open the foil, slather each ear in the chili-lime butter, and serve with the lime wedges.

 

有關於我的燒烤很常見的一些事情,我從來沒有想過他們為博客值得的。” 就拿玉米為例。它烤到完美已成為第二天性,但我還是喜歡玩弄新的方法來gussy起來。我的最新好吃的化身:烤耳朵slathering的辣椒,青檸黃油

很長一段時間我一直在烤的玉米在他們的殼,雖然這肯定是最有吸引力的方式讓他們做好準備,我總是發現的過程中去除絲,綁殼,然後浸泡耳朵,相當艱鉅。相反,嘗試去掉絲綢和殼完全,擦上一些黃油,鹽和胡椒,並挫敗它,那麼它是關閉的格柵。箔似乎提供保護,而玉米傳輸足夠的熱量,輕輕燒焦的內核(一個必須為我烤雞眼)之間取得適當的平衡。

馬上燒烤,玉米制這種方式強烈地好吃,但在大量使用辣椒粉,辣椒,青檸汁和黃油混合像我一樣對這些耳朵,並且它帶到一個全新的水平。玉米的甜度放麻辣醬的檢查,和他們一起創造一個味道,是令人難以置信的良好平衡。這一直都不是第一次,也不會是最後一次極好的耳朵來了我的燒烤。

作者簡介:約書亞Bousel博客關於烤在他的博客,Meatwave,並出現在這裡嚴重餐館每個週五配方週末燒烤。

烤製:玉米與辣椒青檸黃油

保存配方

關於本食譜

產量:

6

這個配方會出現在:

嚴重的娛樂:後院漢堡猛砸

評分:

 

成分

  • 6耳朵玉米,糙米
  • 1/4 pound黃油在室溫下,加3湯匙
  • 2茶匙辣椒粉
  • 1/4茶匙辣椒
  • 1石灰熱情
  • 1/2檸檬汁
  • 猶太鹽
  • 現磨黑胡椒
  • 石灰楔子的服務
  •  
  • 火型:直接
  • 燒烤熱:

程序

1.1

 

 

在一個小碗裡,一起攪拌1/4磅黃油,辣椒粉,辣椒,青檸,和石灰汁,直到完全混合在一起備用。

  1. 2.                       2

 

 

輕輕奶油玉米,其餘黃油和季節與鹽和胡椒調味。分別在鋁箔包裹的耳朵。

  1. 3.                       3

 

 

燈一煙囪充滿木炭。的當所有的木炭點燃,上面覆蓋著灰色的灰,倒出來,並均勻地分佈在煤在炭爐箅。清潔  的烤箅。將挫敗玉米烤,煮,直到招標和輕微燒焦,約20分鐘,在烹飪過程中轉動4次。從烤架取出放涼為35分鐘。

  1. 4.                       4

 

 

打開鋁箔,大量使用每個耳朵的辣椒,青檸黃油,服務與石灰楔子。

 

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