August 18 Grilled sweet corn
Grilled sweet corn on the fresh cobs is one of the best summer dishes. The Santa Fe Farmer’s Market is selling Sweet His Corn for a limited time. A great recipe to use when available. Terry Graves and Brian Graves of Anasazi Roasted Corn are available at the Santa Fe Plaza. People line up block by block to get perfectly roasted corn on the cob. The biggest dilemma is providing a good marinade other than melted butter.
After testing this recipe on the grill, Terry was amazed at how delicious the butter substitute was. The corn flavor has a touch of chili-derived spice, lemon brightens the emulsion, and blackened garlic adds a less intense savory component to the corn. The salt brings out the sweetness, and the fresh essence of the corn is preserved to create a delicious mimiyaki.
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will be 4 times
For emulsions:
1 tablespoon lemon juice (about 1/2 lemon)
1/2 cup sunflower oil
1 teaspoon New Mexico green chili powder (mild)
1 teaspoon New Mexico red chili powder (mild)
1 tablespoon black garlic
1 teaspoon kosher salt, or to taste
1 tablespoon water
For sweet corn:
4 fresh white or yellow sweet corn
For emulsions, place all ingredients in a blender, start on low speed and increase to high speed, and blend for about 30 seconds. Pour the emulsion into a bowl and save.
For fresh corn, peel the skin off the top and remove the corn strings from the corn cob.
Corn silk can be composted, discarded, or stored and dried for later use. Using fresh corn husks in a knot, tie the outer corn husk leaves together and secure with the bottom of the corn. This is what you and your guests use to hold your corn so it’s ready to eat right off the grill.
Brush on the emulsion and place the corn on the grill. Rotate 4 times and cook for about 45 seconds to 1 minute, brushing exposed corn with a little more emulsion after each turn, turning black but not charring. The corn will be ready in about 3-4 minutes, depending on the size of the corn and the power of your grill.
I use a charcoal grill and charcoal. Look for locally made charcoal in your area.
Burn the charcoal until you have only hot embers to cook the corn on the cob. You’re using fresh corn, so don’t overcook it. Cooking it just enough to retain its sweetness and tenderness is enough.
Once the corn is cooked, remove it from the grill and serve immediately.
Note: If you have a spicier taste, you can increase the amount of chili or use more chili in the emulsion.