Cheesy Butter GOODNESS
Ok, I know fresh corn is about the last thing to think of looking out your window right now, but if this recipe doesn't get you dreaming about summer afternoons at Olive the Lake, I don't know what will. Sunset over the lake in the distance, the crackle of corn over a campfire, BUTTER, fresh catch of the day, BUTTER....you get me? If you're making this, make a lot! Goes perfect with an ice cold beer or two.
Campfire Corn Cob Glaze:
- 3 tsp. chopped canned chipotle peppers in adobo sauce (check near taco section of grocery store
- 1/2 cup unsalted butter
- 1/4 cup parmesan cheese, freshly grated if possible
- 1/4 cup maple syrup
- 3 cloves garlic, chopped fine
Bring to a simmer and let it reduce for 6-8 minutes. Remove from heat and let the flavours marry together in harmony. :)
Gently pull back the husks of your corn and remove all the silk. Pull husks back up over corn.
Throw your corn in a sink/pail and cover with water (make sure the corn is submerged). You can add some sugar to the water if you like, it does add a bit more sweetness to the corn, but I usually do that if I'm just using butter, s&p on the corn. Soak for about an hour.
Remove them from the water, and shake off excess. Set each cob on it's own tin foil packet and baste with mixture. Seal up tin foil and place on grill over campfire (or even into hot embers), just remember to keep turning corn!) Alternatively, you can throw them on the Q. Cook for 20 minutes or so, keeping a close eye on them. You want them charred, not burnt!
Remove from fire, BE VERY CAREFUL THEY ARE SMOKIN'HOT! Brush more glaze over corn if you like, I do.
Let the "Can I put your cob in the fire?" jokes commence.
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