(no subject)
Aug. 3rd, 2011 12:09 am
Aug. 3rd, 2011
On grilled corn.
Aug. 3rd, 2011 10:49 amI've encountered two recipes for grilled corn recently that looked good. Corn has always been something you boil or steam, not grill, so I wanted to try them.
Verdict: First was awesome, second looks awesome.
First recipe:
Ingredients:
Corn
Bacon
Spice Mix (black pepper, white pepper, cayenne, salt, garlic powder, onion powder - in roughly equal amounts)
Process
1) Shuck and clean the corn.
2) Mix the spices in a dish. Make sure you've got a jar to store the leftovers.
3) Rub each cob of corn liberally with the spice mix.
4) Wrap each cob of corn with bacon. No, really. It generally takes 2 slices per cob. Try to get good coverage.
5) Wrap the bacon-wrapped cobs in tin foil, twisting the ends tightly to seal.
6) Grill on medium heat for ~45 minutes, turning regularly.
When you're serving, the bacon will fall off, and this is okay. The result is spicy roasted-fried corn with a hint of bacon, and also bacon.
Second recipe
Mexican Elote, via Fork Bastard, which I haven't tried yet but think I really need to because that looks awesome.
(If you don't read Fork Bastard and it's sister site You Are Dumb, you're missing out. Same guy writes both, and he's funny *and* tasty. This is the guy who gave me Rick Bayless' Fucking Mole That You Will Never Fucking Make, which![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
missysedai then made oh holy crap.)
Verdict: First was awesome, second looks awesome.
First recipe:
Ingredients:
Corn
Bacon
Spice Mix (black pepper, white pepper, cayenne, salt, garlic powder, onion powder - in roughly equal amounts)
Process
1) Shuck and clean the corn.
2) Mix the spices in a dish. Make sure you've got a jar to store the leftovers.
3) Rub each cob of corn liberally with the spice mix.
4) Wrap each cob of corn with bacon. No, really. It generally takes 2 slices per cob. Try to get good coverage.
5) Wrap the bacon-wrapped cobs in tin foil, twisting the ends tightly to seal.
6) Grill on medium heat for ~45 minutes, turning regularly.
When you're serving, the bacon will fall off, and this is okay. The result is spicy roasted-fried corn with a hint of bacon, and also bacon.
Second recipe
Mexican Elote, via Fork Bastard, which I haven't tried yet but think I really need to because that looks awesome.
(If you don't read Fork Bastard and it's sister site You Are Dumb, you're missing out. Same guy writes both, and he's funny *and* tasty. This is the guy who gave me Rick Bayless' Fucking Mole That You Will Never Fucking Make, which
missysedai then made oh holy crap.)
