This is a nifty technique for cooking corn, which I learned from my friend Chris Clarke. The beer steams and flavors the corn, and the intense heat of the grill still gives you that grilled, slightly smoky flavor. I finish this version of Chris' corn grill-steaming technique with a tasty compound butter, which you can tweak to your heart's content.
Make a compound butter by mixing the softened butter, lime juice, garlic, cilantro, chiles and salt (or whatever kind of compound butter ingredients you like; any herbs or spices will do very well). Wrap up in a piece of plastic wrap and twist the ends until you have a log of butter. Refrigerate until firm.
- 8 ears fresh sweet corn
- Good, dark beer (like Abita Amber or Turbodog, or whatever you like; don't use swill like Coors Light)
- 1 stick (8 tablespoons) unsalted butter, softened
- Juice of 1/2 lime
- 2 tablespoons finely minced cilantro
- 1 small clove of garlic, crushed into a paste
- Ground chile to taste (I like a mixture of something sweet and mild, like pasilla, and something hot)
- Salt to taste
Shuck the corn and remove the silk, and place in the middle of a large rectangular piece of aluminum foil. Pour about 2 tablespoons of beer over the corn and wrap it up in the foil so that the beer doesn't leak out.
Grill the corn, turning a few times, for about 15 minutes or until done. Serve with the compound butter and extra salt, and enjoy.
vegetables and side dishes
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Chuck Taggart email chuck (at) gumbopages (dot) com