20 August 2014

HOW DO YOU DO: (NOT GRILLED) CORN ON THE COB

Late Summer = grilled corn, unless you don't have a grill (apartment dwellers, raise yr hands). Here's the route I take for a totally delicious, stovetop + oven approximation:

(NOT GRILLED) CORN ON THE COB (serves 4-5)

3 ears of Sweet Corn, shucked, each ear cut into thirds
1/2 cup water (or thereabouts)
1/4 cup White Wine or light-colored Beer
flaked Sea Salt + Black Pepper, to taste
Cilantro, warmed/melted Ghee, and any other desired topping*, to taste

1. Pre-heat your oven to Broil. In a large shallow pot, bring 1/2 cup water (or enough to just cover the bottom of the pot) to a boil, then add corn and a large pinch of sea salt. Cover 5-6 minutes, or until bright and tender.

2. Transfer corn to a baking sheet lined with parchment paper, then place in the broiler. Broil 7-8 minutes, until starting to brown, then distribute white wine or beer evenly overtop to help keep it from drying out. Return to broiler for 5-6 more minutes, or until it looks like it might be about to char – and feel free to LET THE CHAR HAPPEN.

3. Remove from broiler and sprinkle generously with flaked sea salt, pepper, and any of your toppings.

*If you can snag some Gordy's Cherry Pepper Spread – MWAH.

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