Sandra's Kitchen Studio

Summer's Last Hurrah: Grilled Corn with Chipotle Lime Butter

 
Summer is officially over and yet I am still finding sweet, plump and temptingly delicious corn in my market stalls. I can't think of a better way to eat it than to grill it. Here are a few suggestions, if you want to follow my lead:

1. If you're planning on eating corn on the cob, leave the husks on. Gather them in the bottom and tie them together with a piece of husk. then soak the entire corn for 20 minutes in cold water, to hydrate it.

2. Fresh corn can be enjoyed raw, so you don't have to grill it to death. I like mine grilled over a hot fire, just until the kernels turn a caramelized, charred color.

3. Butter and salt are good but try my flavored butter instead. For every 6 cobs you will need:

4 tablespoons unsalted butter

1 tablespoon freshly squeezed lime juice

1 teaspoon minced chipotle chiles in adobo

1 teaspoon adobo sauce

Salt and freshly ground black pepper, to taste

Simply combine all ingredients in a grill-proof skillet and cook until the butter has melted and is frothy. As soon as the corn has been grilled place the cobs on a platter and spoon this flavored butter over the top.

4. Grilled corn can be scraped off the cob. Use these caramelized kernels in salads, quesadillas, and soups.

Summer may be over but as long as corn is still around, you can enjoy a little last hurrah!

Copyright. Sandra A. Gutierrez, 2010. All Rights Reserved. No part of this article or photographs may be copies, printed without the express written permission of the author.

Dad's Barbecue Sauce

1 Tbsp. vegetable oil

1 cup finely chopped onion

3 garlic cloves

1cup prepared barbecue sauce

1cup ketchup

1cup dark beer

1/4cup molasses

1/4cup

Dijon

mustard

2-3 tbsp. lemon juice

1-2tbsp red wine vinegar

1 Tbsp. Worcestershire sauce

1Tbsp. hot sauce

Salt and pepper to taste

In a medium saucepan placed over medium-high combine the oil, onions and garlic.  Sauté onions and garlic for 2 minutes—do not let the garlic take color.  Add the barbecue sauce, ketchup, beer, molasses,

Dijon

mustard, lemon juice, red wine vinegar, Worcestershire sauce and hot sauce.  Cook sauce over medium heat for 5 minutes or until it has slightly thickened.  Taste the sauce and adjust salt and pepper to your liking.  Chill the sauce and refrigerate if you are not ready to use it.  Use this sauce to brush on ribs, steaks, chicken, pork, turkey parts or chops, during the last 15 minutes of grilling time.  This makes about 4 cups.

©Copyright Sandra A. Gutierrez 2007. All Rights Reserved