The Ardent Epicure

An Ode to the Pleasures of Food

9:39 AM

What's on the side? Key West Inspired Grilled Corn

Posted by Magic of Spice

Tequila and Key Lime Buttered
 Grilled Corn

Summer is really starting to heat up a bit with long warm days and,
when we are lucky, evenings filled with cool refreshing drinks and breezes
 to match. And since this is a  Holiday weekend, we will see, smell and
hopefully indulging in mass amounts of outdoor cooking.

To be a little more accurate, the type of outdoor cooking I am referring
is barbecuing or gridiron cooking. The process of grilling foods typically
refers to any method of cooking where a high heat source is meant to
cook foods more quickly. And depending on where you live this
can take on many forms as well as titles.

Fresh corn from the farmers' market is a treat that just screams summer...
or at least to me. Fresh young sweet corn is the ideal barbecue ingredient
and in fact is said to be the most popular vegetable to stage a presence in
this popular summer cooking method.

The sugars in our fresh corn are what help to caramelize the outer
surface of our corn, rather than merely charring it. So fresh is a must,
but if you are not able to get these stalks directly from the farming source
a few simple steps can still insure that your corn is fresh.
1. Choose ears that have a deep vibrant green husk.
2. The ends of the silk protruding from the top should
light brown and inner silk should be translucent.
3. When pulling back a layer of husk to expose the kernels,
they should be nice and plump.

I must make a quick note about another ingredient we have
staring here today. This is a Key Lime Seasoning, hence the
title. You can find this seasoning pre-packaged in many
specialty stores and online. However with a few simple spices
you can also mimic these flavors. I will make some notes
after the recipe for you :)

What you will need:
4 ears of fresh sweet corn, preferably with husks

For the tequila key lime butter:
half for basting, half for serving
8 tablespoons butter, melted
2 key limes, juice and zest
2 tablespoon tequila
1 1/2 tablespoons key lime seasoning
Sea salt and fresh ground pepper
Basting brush and grill (if you do not have a grill
you can also use an oven broiler)

*Note: If you do not have the Key Lime seasoning you
can create a similar flavor using one additional key lime, zest,
fine ground white pepper, cinnamon, nutmeg, allspice, mustard
 and cayenne . Dehydrated onion, ginger, garlic and thyme.
Using all small pinch of each until you have reached a
desirable flavor, then finely grind and mix well.

Let's get grilling:
For the corn:
Peel back the husks of each stalk and remove as much silk as possible.
Remove very outer layers of the husk, retaining 2-3 inner layers.
Rinse corn under cool water, including the husks. Shake or pat dry
the set aside.

Fore the tequila key lime butter:
Place melted butter in a bowl, add tequilas, key lime juice
and zest. Blend thoroughly then add seasoning a bit at a time
until you have reached desired flavor.

Divide your butter mixture setting aside 1/2 for basting with the remaining
 1/2 places into individual serving cups. Now bast each ear of corn with
butter mixture and replace retained husks.

Setting grill to medium/high heat place corn directly onto grill.
Grill for approximately 10-12 minutes turning as needed.

Notes: For if using a broiler remove husks, baste and broil
for about 5 minutes each side, basting as needed.

So to all of our friends and readers here in the States...
we wish you a safe and delightful 4th of July.
And a recently past celebration to those in Canada,
we hope you had  festive and safe celebrations for Canada Day.

And a couple of quick reminders

Regestration for An Epicurean Voyage to Sicily deadline is August 15th.

And the June round up from YBR...take a look!

Alisha ~ Magic of Spice

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