© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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Recipe from: Advertisement in Gourmet magazine, June 2005
6 ears corn
4 tablespoons butter, softened
1 teaspoon chopped fresh thyme leaves
1 small red onion peeled and sliced crosswise into ½-inch thick rings
1 bunch scallions, tops removed
1 jalapeño halved and seeds removed
1 small red bell pepper quartered and seeds removed
½ cup olive oil
juice of 2 limes
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh parsley
Preheat charcoal or gas grill to medium.
Peel the husk of the corn down from the tip of the ear to the stalk, leaving the husk attached at the stalk. Discard silk. Brush ears all over with butter, sprinkle with salkt and pepper to taste and the thyme. Pull husk back over the ear and tie together using butcher twine. Submerge corn in large bucket of cold water weighing it down with another medium bowl of water, Let soak at least 2 hours.
Place corn on the grill gate and grill, turning, about 20 minutes. Let cool. Remove twine and husk from the corn and cut the stalk off. Stand the corn up cut side down, on a cutting board, and cut off the kernels.
Toss onions, scallions, jalapeño and bell pepper with one tablespoon of the olive oil, season with salt and pepper and grill until just cooked. Let cool, cut into small dice and place in a small mixing bowl. Add corn, lime juice, remaining olive oil, cilantro, and parsley and toss well.