Corn Grilled In The Husk With Roasted Red Bell Pepper Butter
Serves: 6
Darlene Legros
1 January 1970
Based on User reviews:
49
Spice
45
Sweetness
58
Sourness
39
mins
Prep time (avg)
5
Difficulty
Ingredients:
Directions:
1
It is a popular misconception that corn must be soaked in water or wrapped in tin foil before being cooked on the grill
2
Bollocks
3
All you need to do is peel off the excess huskage (leaving the cob with 2 or 3 layers of husk still intact) and yank off the silk
4
Then simply place the corn on the hottest part of the grill and turn 1/4 rotation every 2 to 3 minutes, as the husk starts to blacken
5
When the entire husk begins to resemble blackened carbon, remove from grill
6
Peel away blackened husk and serve with Red Bell Pepper Butter
7
F
8
Y
9
I
10
, the heat of the grill causes the natural sugars in the corn to caramelize and some of the kernels to turn brown
11
The more browning, the sweeter the corn
12
Roast the red peppers whole over a charcoal flame or under a broiler, turning until entirely blackened
13
Remove from the grill and immediately place in a paper bag
14
Seal bag and let sit for 10 minutes
15
Peel off the charred skin and discard
16
Slice the peeled peppers open and discard the membranes and seeds
17
In a food processor, puree the butter, peppers, basil, lemon juice, salt and pepper
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Divide butter into 4 equal amounts, place each portion on tin foil, waxed paper or plastic wrap, then roll into a butter log, approximately 1 1/4-inches in diameter
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Return to refrigerator until butter hardens
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To serve, remove from foil, and slice into 1/4-inch slices
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Flavored butter may be kept refrigerated for up to 1 week or frozen for 1 month
22
It is excellent on burgers, veal chops, steaks, baked potatoes, or on toasted crusty bread