We really made this fire-roasted corn for a dish that we’ll be posting later in the week, but it turned out so well that we thought we’d also post it as a side, so that you can make it next time you’re grilling. And, the great thing about this is that it’s super simple. Plus, we’ll tell you how make corn like this right in your microwave oven. No fire-roasting for that version, of course.
The basic idea for this corn is to combine the taste of grilled corn with the flavor of lime, plus just a bit of spice to give it a very subtle kick. Since you’re scratchin’ this up yourself, you can increase the amount of kick, as you see fit, by increasing the amount of chipotle pepper powder.
Use freshly squeezed lime juice, as the taste is far superior to that of the stuff from concentrate. For the pinch of chipotle powder, feel free to add more or less (or omit), depending on your taste. If you don’t have chipotle powder, don’t sweat it; use a bit of red pepper flake. Since we add salt at the end, we suggest using unsalted butter.
Procedure in detail:
Start fire. We really won’t cover this, but if you’re grilling the corn…. If you plan on using the microwave method of cooking, hold your horses, and we’ll get to that.
Melt butter. For such a small amount of butter, we found it easiest to pop the butter in a small microwave-safe bowl and use the microwave on high to melt it. In our microwave, it took about 40 seconds to go from refrigerated to melted.
Add pepper and lime. Add the pinch of pepper and the lime juice to the melted butter, and use a small whisk to combine. That’s it — you now have your own corn marinade. Brush each of the ears with the butter-lime mixture. You should have some butter-lime mixture left over; you can brush that on during grilling or just before serving.
Cook. If you’re grilling, set the corn over a high heat and grill for about 3 to 5 minutes before turning. You want the corn to turn a bright yellow, sizzle a bit, and get a few charred marks. If you want to microwave, wrap each ear in plastic (don’t worry; it won’t melt) and microwave on high for 4 minutes.
Salt and serve. Once grilled, sprinkle lightly with kosher salt and serve immediately.
As we said above, we made this intending to use the corn kernels in another dish (which we did, at least most of the kernels), but, when the corn came off the grill, it looked so good we had to take a bite or two. It was good. And so worth the effort to build a small fire, that we thought it was worth a separate post. For some reason, corn and lime just seems to go together. Add to that a bit of smokiness from the chipotle and the fire, and we think this is a winning combination, definitely something to try for that next summer barbecue. Four stars