Aw Shucks Grilled Corn Recipe 455

POAT DOT - CAMBODIAN GRILLED CORN

Steps:

• Prepare charcoal grill or preheat an ungreased cast-iron skillet over medium heat.
• Very lightly brush the corn with oil and set on the grill rack or in the skillet.
• Cook, turning every 2-3 minutes, until the kernels are tender and nicely charred, 12-15 minutes total; keep warm.
• Meanwhile, in a bowl stir together the fish sauce, water, sugar and salt until it is dissolved.
• Heat the 2 tbsp oil in a saucepan over medium heat until very hot but not smoking.
• Carefully pour liquid mixture in (it may sputter a bit so watch out); add the green onions and simmer until the sauce begins to thicken, about 30 seconds; remove from heat and cool.
• Brush cooked corn with the sauce and serve.

LINDA'S MEXICAN GRILLED CORN

Steps:

• Remove the husks of the corn, but leave the core attached at the end so you have something to hold onto.
• Grill the corn on a hot grill or cast iron frying pan, until slightly charred, turning so it gets cooked evenly all over.
• Mix the mayonnaise, sour cream, and cilantro together.
• Grate the Parmesan in another bowl.
• While the corn is still warm, add the mayonnaise mix, and mix well.
• Squeeze lime juice over the corn, and top with Parmesan.
• Season with chili powder, to taste. Mix well.
• Serve with extra lime wedges.
• Note: You can cut the corn in half to make more if you like.

AW SHUCKS GRILLED CORN RECIPE - (4.5/5)

Steps:

• Soak corn in salt water for several hours to get the shucks moist (use 2 tbs salt for every gallon of water). You can put the twine in the water, too. Place butter or olive oil in a small glass dish and add spices and sugar. Whisk to thoroughly mix flavors. Peel corn shucks back, one at a time, until most of the corn is exposed and then remove and discard the silk. Do not remove shucks; they should remain attached. With a pastry brush,lavishly coat the corn with the spiced butter or oil mixture, using about half. Reserve the rest. Carefully close the shucks around the seasoned corn, sealing the end with a piece of the soaked twine. Grill corn over hot coals or high gas burners (500-600 degrees) on the grill, turning frequently, until done, about 30 minutes. The shucks will often turn dark or black, but they will protect the corn. Carefully peel off the shucks. Use remaining melted butter to brush on the corn with a pastry brush.

BROILER-GRILLED CORN

Steps:

• Crush chipotle in mortar and pestle, or grind in a spice grinder. Add chipotle, chili powder, cumin, cayenne, garlic powder, sugar and salt to yogurt and stir really well. Taste for seasoning; each ear only gets a thin coat, so if you want it hot, add more cayenne.
• Strip corn of husks and silk. Arrange on broiler tray in a single layer. Brush all sides with butter and broil 5 minutes. Turn over and broil another 5 minutes. Brush all sides with butter again. Continue cooking and turning often until corn is golden and a few kernels are charred.
• Transfer corn to a platter. Smear each ear with about 2 tbsp of yogurt mixture, spreading evenly. Sprinkle all over with parmesan and squeeze lime wedges over. Eat hot.

AW SHUCKS GRILLED CORN

Steps:

• Soak the corn in salt water for several hours to get the shucks moist. (Add 2 Tbs. salt to 1 gallon of water).
• In a medium bowl combine mayonnaise, butter, sugar, lime juice, chili, garlic and pepper until the ingredients are well mixed.
• Grill the corn, with the shucks intact, over hot coals or high gas burners on the grill, turning frequently, until done, about 30 minutes. The shucks will often turn dark/black but will protect the corn.
• Peel the shucks back, one at a time, until most of the corn is exposed and then remove the silk. With a pastry brush lavishly coat the corn with the spiced mayonnaise-butter mixture.
• Serve with shucks tied together like a handle.