Corn Basters Recipe courtesy Rachael Ray
Recipe Summary
Difficulty: Easy
User Rating:
At the peak of season, sweet corn needs little more than to be heated up! I
like to shuck mine and just throw it on a hot grill to warm it and char it
up for flavor. When it comes off the grill, I baste it or squirt it with
melted flavored butters. Here are a few favorites:
Chili Lime Butter:
2 tablespoons lime zest
2 tablespoons chili powder
2 tablespoons grill seasoning
1 stick butter
Combine all ingredients in a small pot and melt butter over low heat.
Transfer to a small bowl, for basting, or to a squirt bottle. Serve warm
with grilled corn.
Yield: about 1/2 cup butter topping
Garlic Gazpacho Butter:
1 large clove garlic
1 fresh jalapeno, seeded
A handful cilantro leaves
1 teaspoon coarse salt
1/2 cup vegetable juice (recommended: V8 or Bloody Mary mix
2 teaspoons hot sauce
1/2 stick butter, softened
Finely chop the garlic, jalapeno and cilantro and mash with the salt to
paste it. Transfer to a small pot and add the vegetable juice or Bloody Mary
mix, hot sauce and butter. Heat the combination over low heat until butter
melts and transfer to a small bowl, for basting, or to a squirt bottle.
Serve warm with grilled corn.
Yield: 1 cup butter topping
Equally tasty are dry topping blends to sprinkle on plain buttered corn.
Pizza Corn Sprinkler:
1 cup grated Parmigiano or Romano
1 tablespoon dried oregano or Italian dried seasoning blend
2 teaspoons red pepper flakes
1 teaspoon granulated garlic
1 teaspoon sweet paprika
Combine all ingredients and sprinkle on buttered corn on the cob or popped
corn.
Yield: 1 cup
TIDBIT:
Buttered corn with chopped chives is easy and
adds just a little something extra to plain corn with no effort.
Episode#: TMSP01
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