This is an old recipe from 1600’s Mexico….or maybe, 2010 US’ Merica……
Many people get it wrong out of the gate and boil their corn or grill it in the husk, which is more of a tourist trap move. This here is the shizzle. butter….fire….salt
Ingredients:
- Fresh white corn or if you cant find, good young yellow corn
- Salt
- Butter (alot)
- A grill
Process:
- Shuck the corn. Do it well. Take off the husks and then get all those hairs off. I did thousands in my youth, a useful hint. Hold and turn after you husk.
- Heat grill to medium’ish
- Melt a little butter in a dish off on the edge of you grill..
- Lightly butter the corn with a brush, let any extra butter drip off if you have the patience, nobody does.
- Set corn on heat and turn every couple of minutes. If it doesn’t start to get nicely charred kernels add a bit more butter, but put on the non-flame side so it has time to settle into the corn otherwise it will get nasty.
- Butter….grill….turn….. until it looks like the movies.
- THEN… this is key
- Put corn on the upper part of the grill, add butter again with the brush and salt on all sides. Let is sit for a good 5-10 minutes
BOOOOM
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