| |
| This is twist on and a re-creation of Kris' mom's
second day corn, served when Kris was a kid. |
| |
| 4 |
|
ears of corn, with husks |
|
| |
|
water |
|
| 4 tablespoons |
|
butter |
|
| ½ teaspoon |
|
sea salt |
|
| ¼ teaspoon |
|
freshly ground black pepper |
|
|
|
| |
| 1 |
Soak the corn, with husks on, for 30 minutes. |
| 2 |
Preheat a grill to 200°C (400°F). |
| 3 |
Grill the corn, with husks, for 30 minutes,
turning once. Remove and let stand 15 minutes. Remove the husks and
threads from the corn. |
| 4 |
With a sharp knife, cut the kernels from the
cobs and place in medium non-stick pan. |
| 5 |
Add the butter, salt, and pepper to the
kernels in the pan, and sauté for 4 minutes, over a medium high
heat. Serve immediately. |
|
| |
| Servings: 4 |
| Yield: four half cups of kernels |
| Preparation time: 30 minutes |
| Cooking time: 30 minutes |
| Ready in: 1 hour and 15 minutes |
| |
| Cooking Tips |
| The butter should be at room temperature or softened.
If using margarine, you can use it as is from the refrigerator. |
| The corn can be grilled a day in advance. Husk the corn
after grilling and place in a freezer bag in the refrigerator. |
| |
| Reviews |
 |
Pretty close to what I remember! It took dental
surgery to remind me of one of my favourite dishes. - Kris
02/07/2007 |
|
| |
| Recipe Source |
| Author: Randall S. Becker Source:
Heck's Kitchen
This recipe is one of the first really successful attempts at applied
Molecular Gastronomy. It uses two cooking techniques: 1. wet steaming
cooking over a fire, which does the initial cooking of the kernels,
picking up the flavours of the cob and charring of the husks for a smoky
taste; and 2. an oil fry in butter to generate a Maillard reaction to
caramelize of the outsides of the kernels. |
| |
| Recipe formatted and exported by
Living Cookbook from
Radium Technologies, Inc. |
