Friday, September 28, 2012

Sweet & Spicy Grilled Corn

Here's a simple and tasty recipe for giving grilled corn a little zing.  Sweet & Spicy Grilled Corn combines sugar, red pepper, and smoked paprika with melted butter to make a brush-on coating that turns ordinary corn on the cob into something special.  Best of all, it's super easy!

Remove the husks and corn silk, but leave the end of the stalk attached to make it easier to hold the corn.

Soak the husked corn in a pot of cold water for 15 minutes.  Weight down the corn if necessary to keep it completely submerged.  Soaking keeps the corn moist during grilling.

While the corn is soaking, heat the grill to medium heat and prepare the sweet and spicy butter mixture.

For 3 ears of corn:  Melt 1-1/2 T butter in a small vessel.  Add 1/2 t brown sugar, 1/4 t crushed red pepper flakes, 1/2 t smoked paprika, and 1/4 t salt.  Stir to combine.

After the corn has soaked for 15 minutes, remove from the water.  Pat dry.  Brush with the melted butter mixture, coating the corn on all sides.  Wrap the corn in foil and grill for 15-20 minutes, turning several times to make sure the corn cooks evenly.  Remove from the heat.  Unwrap carefully.  Allow to cool for a few minutes before biting into the juicy, sweet, and spicy goodness of this fresh-grilled corn.

Today's bounty included:

From Jaime Farms:  Carrots, green leaf lettuce, and Persian cucumbers;

From Jimenez Family Farm:  Corn, tomatoes, spinach, dill, and cabbage;

From K and K Ranch:  Asian pears, Bartlett pears, and September King plums;

From Mua Farm:  Asian long beans, ong choy, and bok choy.



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