Grilled Corn With Flavored Butters
Recipe By :Martha Stewart Living Television
corn on cob -- whole
water
***FLAVORED BUTTERS***
1 1/2 pounds butter
coarse salt
fresh ground pepper
***FOR HERBED BUTTER***
1 ounce mixed herbs -- such as tarragon,-- ch
***FOR CHILE BUTTER***
1 1/2 tablespoons ground chili peppers -- such as arbol,-- ancho
***FOR CURRY BUTTER***
1 1/2 tablespoons curry powder
Begin by buying corn that has the stalk still attached, since it makes for a sturdier handle. If the corn has a dried or brownish outer layer of husk, remove it. Peel back the remaining husk, remove one strip, and tie it around the other husks to create a handle. Mist the corn with water to help prevent burning. Place the corn on the grill over indirect heat, grilling for a few minutes on each side until it is almost brown. Keep turning the corn as it cooks; if the husks start burning, spray with more water.
To make flavored butters, start with 1 1/2 pounds, or six sticks, of unsalted butter that has been allowed to reach room temperature, then add coarse salt and freshly ground pepper to taste. For herbed butter, you will need 1 ounce of mixed green herbs, such as tarragon, chives, basil, and parsley. Bring a small pot of salted water to a boil, and ready a bowl of ice water. Blanch the herbs by dropping them in the boiling water for about 30 seconds, then transfer them to the ice bath to stop cooking. Remove the herbs from the ice bath, and squeeze them dry. Mince the herbs with a sharp knife, and transfer them to the bowl of a food processor. Add 1/2 pound of butter, and process until well combined and the butter is green in color. Add salt and pepper to taste, and transfer herb butter to a sheet of plastic wrap. Refrigerate or freeze until needed.
Divide the remaining pound of butter between two bowls. In another bowl, combine 1 1/2 tablespoons of ground chile powders such as arbol, ancho, or New Mexico. Add the chile powders to one of the bowls of butter, and combine thoroughly with a rubber spatula. Season with salt and pepper to taste. Transfer the butter to plastic wrap, and store in the refrigerator or freezer. Mix the remaining bowl of butter with 1 1/2 tablespoons of curry powder in the same manner.
Source: "Martha Stewart" S(Formatted by): "Lindell Martin on June 9, 2000" Copyright: "Martha Stewart"
NOTES : One of the most anticipated tastes of summer is the first tender corn of the season. Cooked on the grill and brushed with flavored butter, it is a taste to be savored. Handling hot, slippery corn isn't always easy, but there is a way to turn the husk into the perfect handle.
Recipe By :Martha Stewart Living Television
corn on cob -- whole
water
***FLAVORED BUTTERS***
1 1/2 pounds butter
coarse salt
fresh ground pepper
***FOR HERBED BUTTER***
1 ounce mixed herbs -- such as tarragon,-- ch
***FOR CHILE BUTTER***
1 1/2 tablespoons ground chili peppers -- such as arbol,-- ancho
***FOR CURRY BUTTER***
1 1/2 tablespoons curry powder
Begin by buying corn that has the stalk still attached, since it makes for a sturdier handle. If the corn has a dried or brownish outer layer of husk, remove it. Peel back the remaining husk, remove one strip, and tie it around the other husks to create a handle. Mist the corn with water to help prevent burning. Place the corn on the grill over indirect heat, grilling for a few minutes on each side until it is almost brown. Keep turning the corn as it cooks; if the husks start burning, spray with more water.
To make flavored butters, start with 1 1/2 pounds, or six sticks, of unsalted butter that has been allowed to reach room temperature, then add coarse salt and freshly ground pepper to taste. For herbed butter, you will need 1 ounce of mixed green herbs, such as tarragon, chives, basil, and parsley. Bring a small pot of salted water to a boil, and ready a bowl of ice water. Blanch the herbs by dropping them in the boiling water for about 30 seconds, then transfer them to the ice bath to stop cooking. Remove the herbs from the ice bath, and squeeze them dry. Mince the herbs with a sharp knife, and transfer them to the bowl of a food processor. Add 1/2 pound of butter, and process until well combined and the butter is green in color. Add salt and pepper to taste, and transfer herb butter to a sheet of plastic wrap. Refrigerate or freeze until needed.
Divide the remaining pound of butter between two bowls. In another bowl, combine 1 1/2 tablespoons of ground chile powders such as arbol, ancho, or New Mexico. Add the chile powders to one of the bowls of butter, and combine thoroughly with a rubber spatula. Season with salt and pepper to taste. Transfer the butter to plastic wrap, and store in the refrigerator or freezer. Mix the remaining bowl of butter with 1 1/2 tablespoons of curry powder in the same manner.
Source: "Martha Stewart" S(Formatted by): "Lindell Martin on June 9, 2000" Copyright: "Martha Stewart"
NOTES : One of the most anticipated tastes of summer is the first tender corn of the season. Cooked on the grill and brushed with flavored butter, it is a taste to be savored. Handling hot, slippery corn isn't always easy, but there is a way to turn the husk into the perfect handle.
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