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Phone: 641-522-9206
fax: 641-522-5594

Summer
Grilling Fun!

Grilled Corn

The first tender corn of the season is one of the most anticipated tastes of summer. Cooked on the grill and brushed with flavored butter, it is certainly a taste to be savored, but handling hot, slippery corn isn’t always easy. Fortunately, there is a way to turn the husk into the perfect handle.

Begin by buying corn with the stalks still attached. If the corn has a dried or brownish outer layer of husk, remove it. Peel back the remaining husk, remove one strip, and tie it around the other husks to create a handle. Mist the corn with water to help prevent burning. Place the corn on the grill over indirect heat, grilling for a few minutes on each side until almost brown. Keep turning the corn as it cooks; if the husks start burning, spray them with more water.

To make flavored butters, start with 1 1/2 pounds (six sticks) of unsalted butter at room temperature, then add coarse salt and freshly ground pepper to taste. For herbed butter, you will need 1 ounce of mixed green herbs, such as tarragon, chives, basil, or parsley.

Bring a small pot of salted water to a boil, and ready a bowl of ice water. Blanch the herbs by dropping them in the boiling water for about 30 seconds, and then transfer them to the ice bath to stop cooking. Remove the herbs from the ice bath, and squeeze them dry. Mince the herbs with a sharp knife, and transfer them to the bowl of a food processor. Add 1/2 pound of butter, and process until well combined and the butter is green. Add salt and pepper to taste, and transfer herb butter to a sheet of plastic wrap. Refrigerate or freeze until needed.
 
Divide the remaining pound of butter between two bowls. In another bowl, combine 1 1/2 tablespoons of ground chile powders, such as arbol, ancho, or New Mexico. Add the powders to one of the bowls of butter, and combine thoroughly with a rubber spatula. Season with salt and pepper to taste. Transfer the butter to plastic wrap, and store in the refrigerator or freezer. Mix the remaining bowl of butter with 1 1/2 tablespoons of curry powder in the same manner.

This next recipe is Larry Ford’s Famous Grilled Asparagus!

It’s simple . . . take fresh asparagus, wrap strips of bacon around the clump, wrap it up in Reynolds aluminum wrap with a slice of butter, and grill on the top rack for about 35-45 minutes – flipping every 15 minutes.  Delicious!!!

updated by Jamie (6-28-01)

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