August 4, 2015 - Radio Kitchen - Corn Season
In case you haven't noticed, we'd better point out that Maryland sweet corn is in the market in a very big way. Keeping in mind that whatever kind of weather we get during a summer, it's always good for at least some kind of crop... this has been a great year for corn. It just doesn't get any better than this for corn lovers. Here are some of Jerry's thoughts on corn, plus recipes for flavored butters that will add to your pleasure.
Grilling Corn: I think the best way is to heat the grill to medium. Pull the outer husks down the ear to the base. Strip away the silk from each ear by hand. Fold husks back into place and put the ears of corn in a large bowl of cold water with one tablespoon of salt for 10 minutes.
Remove the corn from water and shake of excess. Place the corn on the grill, close the cover and grill for 15-20 minutes, turning every 5 minutes or so, until the kernels are tender when pierced with a paring knife. Remove the husks and eat on the cob, or scrape off the kernels with a sharp knife (taking care to retain the juice).
BBQ Butter: (from Bobby Flay)
2 tablespoons canola oil
1/2 small red onion, chopped
2 cloves garlic, chopped
2 teaspoons Spanish paprika
1/2 teaspoon cayenne powder
1 teaspoon cumin
1 tablespoon ancho chili powder
1/2 cup water
1 1/2 sticks unsalted butter, slightly softened
1 teaspoon Worcestershire sauce
Salt and freshly ground black pepper
Garlic Herb Butter:
2 sticks unsalted butter, at room temperature
1/4 cup chopped fresh herbs ( basil, chives or tarragon)
1 teaspoon garlic Salt
Freshly ground black pepper