Corn Cob, Piping Hot
By Angela Denstad Stigeler
If you’re looking for a new way to spice up an old favorite, take your sweet corn out of the pan and into the fire with this spicy corn recipe. Grilled right in the husks, this is a rustic and simple side dish perfect to add to any outdoor menu. Once you learn the technique, it’s an easy way to enjoy summer’s best kernels outdoors. I’ve created a chipotle butter to add spice as a counterpoint to the corn’s natural sweetness, which also echoes the smokiness of the cooking method. And when they come off the grill, piping hot, pre-seasoned and ready to eat, the hardest thing is to wait until your ears of corn are cool enough to handle. But if your ears are burning, it probably means someone’s just talking about how good the corn is going to be.
Grilled Sweet Corn
with Chipotle Butter
6-8 ears of corn
½ cup butter, melted and cooled
1 canned chipotle chili in adobo sauce, seeds removed and finely minced
1 clove garlic, minced
1 tablespoon fresh oregano, finely chopped or 1 teaspoon dried
1 teaspoon cumin
½ teaspoon salt
Remove any loose leaves from the corn husks and place the ears in a large bowl. Cover the corn, making sure to completely submerge it and allow it to soak at least one hour or overnight. Discard the water and shake off any excess water from the corn.
Meanwhile, combine the butter, chili with adobo, garlic, oregano, cumin and salt in a small bowl and mix thoroughly.
Peel back the husks of the corn about ¾ of the way to the stem, being careful not to pull them off. Remove the silk, then brush the corn liberally with the butter mixture. Smooth the husks back up over the buttered corn. Gather them up at the tip, tying a piece of corn husk around them to keep them in place.
Grill the corn over medium heat for about 30 minutes, turning every 5-10 minutes. The corn is done when the husks are slightly charred and start to pull away from the top and the kernels appear golden and buttery. Serve hot, brushing the corn with any remaining seasoned butter, to taste.