Grilled Corn is beautiful to look at and even more beautiful to eat. The flavours are smokey and the grilling process brings out all the natural sweetness and nuances of this gorgeous vegetable. This corn is served up with some fabulous Pimento Pepper Butter. Pimento peppers have a bright crisp flavour that pair well with the charred corn and a squeeze of fresh lime juice to tie everything together.
INGREDIENTS- GRILLED CORN
A hot grill and sweet fresh corn, the truth is they need to meet and mingle. Now the corn can be grilled while in the husk, with some of the husk attached at the bottom or with the husk completely gone - a naked corn. It really all depends on you and your preference, but here are some tips that you can use to achieve the most perfect grilled corn - at least perfect enough for you.
- Ensure that you use the freshest corn possible; ideally the corn should be purchased as close to grilling as possible. Pick the ones with kernels that aren’t bruised or blackened, the ears smell sweet and are firm when pressed. If you aren’t able to check all these off your list, then pick the ones that are close enough and work for you.
- You can throw the entire corn cob including the husks directly on the grill. Some people like this technique and swear by it but sometimes the husk can catch on fire and burn the tips of the corn. What you can do instead is take the husk off completely or trim the stalk’s tassels and carefully peel back a few layers of the husk that way the grill can work faster on the corn.
- If you leave some of the husk intact, this can also prevent the corn from drying out while it is on the grill and in a way actually steams the corn. It also makes the peeling process and getting rid of the corn silk easier.
- Grill the corn over direct heat so that you can achieve an ideal doneness. If you are grilling your corn completely naked - the corn that is, not you- don’t be afraid if the corn begins to pop and the kernels begin to get charred. This all contributes the smoky flavours and brings out the more natural flavours of the corn. If you are grilling with the husk still intact, it is going to blacken and burn while the corn cooks, but again don’t worry as this makes removing the husks much more easier.
INGREDIENTS- PIMENTO BUTTER
Pimentos are more so famous for their flavouring properties as opposed to heat. The come in a variety of colours mainly red and green and are small in size. This pimento pepper butter adds an amazingly crisp flavour to the smoky corn that takes it to a whole nother level. The ingredients are very simple and straightforward and are already in your pantry. If you can’t find pimento peppers, you can always substitute with regular bell peppers but just ensure that you cut them really small. It is pertinent that your butter is at room temperature and softened. This really helps all the other ingredients to incorporate easier and evenly.
You can even prepare the butter a day in advance so that the flavours can really meld and permeate. Just store it in the fridge. The pimento butter when slathered unto the hot corn then joined by a squeeze of fresh lime juice is a flavour combo...well trio, unlike any other.
3 Ears of Corn
2 Pimento Peppers (finely chopped)
½ Tsp Salt
½ Tsp Black Pepper
¼ Tsp Garlic Powder
¼ Cup Unsalted Butter (softened)
- In a small bowl, combine softened butter, salt, pepper, garlic powder and chopped pimentos until well combined. Set aside in the fridge while you prepare the corn.
- Prepare the corn by trimming away the silk from the top of the corn to prevent it from catching on fire. Peel away the first layer of husk and remove the end of the stalk to expose the bottom of the corn.
- Heat your grill to 500 degrees and place the ears of corn over direct heat- with or without the husks. Close the grill and cook the corn until they are cooked through for about 15-20 minutes. Be sure to check and turn them on each side for even cooking.
- Remove from the grill, plate and serve with pimento butter.
Written by Personal Chef