South West, Grilled, Corn on the Cob
I know you really want to tell me that corn isn't really a vegetable. But, it's a "Man" vegetable. Ask any male you know, what his favorite vegetable is, and most will probably say corn. So, there, you have it. I'm a man, and I call corn a vegetable.
I'm always looking for different ways of doing the same old thing, this recipe does it. The lime and the blacken really go so well when used on grilled corn, you'll wonder why you haven't been doing corn on the cob this way all the time.
Because of the short time it takes to cook, it's a great side dish to do while the main course (the protein) is resting. In this case, it was smoked, pulled pork. And, because I just had smoking chips on the fire, it also added a little smoky flavor to the corn as well.
You could easily change which of my Blackens you're using to compliment any meal you've cooked. You might use the "Hot Jerk" if you were cooking Jerked Chicken, Or the "Seafood Blend" if you were serving this corn on the cob with Blackened Mahi Mahi, or any other grilled Seafood.
1. Place the butter in a bowl large enough to mix in.
Grate the zest, and place into the bowl with the butter, then squeeze 1/2 the lime for it's juice, and add to the butter.
2. Ron's Note:
I've watched TV cooks grating zest with a micro plane. I never can understand why they hold the micro plane upside down (to me). If you do it with the micro plane facing up, you'll catch all of the zest in the zester, and easily slide it into your bowl, without making a mess on your counter top.
3. Add the blacken to the Butter, and mix all of it real good.
4. Peel the corn, then cut each one into 2 or 3 pieces. Drizzle the juice from the other half of lime, and grill over medium coals for about 10 minutes.
Coat them with the compound butter as you right after you take them off the grill, and serve immediately.
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