This kitchen dumbbell tastes of grilled corn like magic (it’s not butter)
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Why does it work
- Mayonnaise acts as a moisture barrier and high -fat surface, which adheres smoke on the corn while the grains keep juicy and tender.
- By using dry (instead of soaked) wood chips, a fast, concentrated smoke thrust generates, so that the corn absorbs maximum taste during its short cooking time.
Summer is the time for sugar corn. (And tomatoes. And zucchini. And eggplant. And Watermelon. And berries. And – okay, you get it. Corn: Raw in Salads, Quickly Sautéed, Maybe A Fast Cooking and butter. But sometimes the best way is to appreciate the bonus of summer, to cry out and see where a little smoke can lead it.
Fresh corn is already cute, juicy and borderline perfect, but my undoubtedly preferred way of eating it is smoked on a grill until I am deeply hearty and charred on the edges. I will throw almost everything about hot coals: Peach for a saladPresent Corn breadPresent tofuPresent juicy burgersPresent Fudgy Brownies. (I confess: I have three different grills and smokers, and I am known that they all cheer on at the same time like a kind of backyard -Pitmaster -Hydra, whereby each of my heads walking over another grill.) But even with everything that is going on, one of my absolute favorites remains light, quick, ridiculous, ridiculous, ridiculous and brilliant and brilliant.
This is not elote, but it knows what elote is
At first glance, this smoky grilled corn could remind you of it corn-This wonderful, chaotic, Mexican Street corn from Mayo. But while this recipe rises some of the best aromas of Ete – the creamy Mayo base, the lime juice, the chili heat – from Cotija and Cotijas usual crew (garlic and crema), this corn chases a pure taste of smoke as on a mission.
And to really hold this taste on the corn, you have to start thinking like a smoking scientist.
Why is mayonnaise the secret of the smoking, juicier corn
Let’s get out for a second. Smoke doesn’t just stay on food because he wants. It’s not romantic. It is chemical. The connections in wooden smoke are both lipophilic (they love fat) and hydrophilic (they love moisture). This means that smoke on foods that are moist and/or fat are best accepted. Dry surfaces? You cancel all this beautiful smoky quality.
So what is the solution? Push your corn into something that is both rich and moist before ever hits the grill. Give: mayonnaise. The high -fat emulsion helps with moisture, protects the grains and gives smoke particles a cozy, tasteful place to settle down. And if you pronounce it with lime juice, chilipulver, some sugar and black pepper? This is not just functional – it’s delicious.
Serious food/ Lorena Masso
The best way to apply mayonnaise on smoked corn
This recipe is not just about throwing Mayo on corn and hoping for the best – here it is the technology here. The two -stage Slather takes her corn too unforgettable. This is how it works:
- Before grilling: The first coating of the experienced mayonnaise continues before the corn hits the grill. The mayonnaise acts as a moisture -sharp shield that delicately holds the corn, while the fat attracts and absorbs smoky connections from the grill, as described above. It is like a primer for smoke taste and it starts to switch on the spice from the beginning.
- Slather after grilling: As soon as the corn is fully cooked-creative inside, with a few blasty, golden brown spots outside-he keeps a second, spacious brush of the Mayo mix. This last coating provides a shiny finish and a bold taste that doubles at Chile heat, Limey zip and hearty wealth. It is chaotic, creamy and basically the corn version to lick the bowl clean.
In short: a slather for smoke, a slather for boast. Don’t skip either.
Serious food/ Lorena Masso
Flexibility
Sure, this mayo base rejects elote with lime and chile, but the beauty of this recipe is that it is a technique, not a precise taste formula. The slather-and-smart method works with almost every taste profile you use. Here are a few ideas to make it easier for you to get started:
- Grilling mood: Add a spoon of your favorite barbecue sauce, apple cider vinegar and a pinch of smoked peppers to the Mayo.
- Sharp and sweet: Mix one to two tablespoons of hot honey, maple syrup or Sriracha for heat with sugar -containing edge.
- Herbs: Exchange the chil powder for a tablespoon of chopped garlic, thyme, basil or cut spoon.
- Creamy and cheesy: For an additional blow a quarter up to half a cup of grated parmesan, Cotija or even blue cheese in the reserved Mayo mixture and then spread on the corn after grilling.
No matter how you season, Mayo + indirect heat + smoke = delicious.
A few technical notes for smoky success
You don’t need chic equipment to take off this – just a grill, a foil package and some wood. I like to use fruit wood such as apple or cherry for your gentle, slightly sweet smoke, but more confident mesquite or hickory also works well in this recipe if you prefer it.
And make sure not Soak your wood chips. Due to the soaking, only the burn delays and gives them steam instead of smoke. Here you want the wood to burn quickly and aggressively. This recipe is based in the first 15 to 20 minutes of indirect cooking on a fast, tasteful smoke explosion, so that you can skip the water better and catch the chips immediately and be melted immediately.
I prefer wood chips compared to larger pieces because they light up faster and create the concentrated taste of smoke that we are looking for. This means that if you only have wooden chunks, use them and use two three -inch pieces. You only know that it takes a little longer for you to start. So adjust your pre -heat time accordingly. Here is the furnishings for wood chips:
- Wooden carbon grille: Make a foil package of dry wood chips and place it directly on the hot coals.
- Gas grill: Place the foil package over the primary burner before preheating. (The primary burner is the burner that you first ignite and are directly connected to the gas line.)
As soon as you have rolled out visible smoke (and your grill is 350 ° F), arrange the corn on the cooler side of the grill to cook gently as you suck in this beautiful smoke. After 15 to 20 minutes, end the corn on the hot side to get these spotty, caramelized grill tracks. The result is corn that is smoky, juicy and deeply caramelized and just enough spice to reach for another ear – even if you already had two.
The next time you are with a perfect summer corn, skip the simple butter and try out this smoky, jammed stunner. Perhaps keep a few additional napkins at hand.
This kitchen dumbbell tastes of grilled corn like magic (it’s not butter)
Cooking mode
(Keep your screen awake)
1 cup Wood shavings, preferably fruit wood such as apple or cherry (See notes)
3/4 cup ((90 ML))) mayonnaise
1 tablespoon ((15 ML))) Lime juice
1 teaspoon Sugar
1 tablespoon Diamond crystal kosher saltdivided; Use half as much of the volume for table salt
1/2 teaspoon fresh ground black pepper
1/2 teaspoon Ancho or Guajillo Chilet powder
1/4 teaspoon Floor Cayenne
8 Ears cornShells and silk removed
2 tablespoon ((6 G))) chopped fresh corianderBasil or parsley leaves
Use a large piece of top-class aluminum film to wrap wood chips into an 8-time 4-1/2-inch customs package. (Make sure that chips do not put holes in the sides or the bottom of the package.) Cut 2 evenly distributed 2-inch slits into the top of the package.
Serious food/ Lorena Masso
For a charcoal grille:
Open the lower ventilation completely. Fill a large chimney starter 2/3 full of charcoal briquettes (4 liters) and light starter. When top coals are partly covered with ashes, pour over half of the grill evenly. Place wooden chip chips on coals. Set the cooking grate, cover and to be fully opened to cover the lid ventilation. Heat the grill until hot and wood chips smoke, about 5 minutes.
Serious food/ Lorena Masso
For a gas grill:
Remove the cooking frame and place wooden chip packs directly on the primary burner. Installed; Bring all the burners high; Cover; And heat the grill, smoke up to hot and wood chips, about 15 minutes. Leave the primary burner at a medium height and switch off other burners. Use the primary burner as required to maintain the grill temperature between 150 and 175 ° C between 300 and 350 ° F.
While the grill heated, combine mayonnaise, lime juice, sugar, 1/2 teaspoon of salt, pepper, chilli powder and cayenne in a medium -sized bowl. Clean the corn with a pastry brush with half of the mayonnaise mix. Sprinkle the corn evenly with the remaining 1/2 teaspoon of salt.
Serious food/ Lorena Masso
Clean and oil cooking. Arrange the corn on the cooler side of the grill. Cover and cook until the corn is tender and the color is darkened and is stained for 15 to 20 minutes, and half of the corn turn half of the cooking.
Serious food/ Lorena Masso
Move the corn to the hotter side of grill and cook, uncovered, occasionally turn around until it is brown everywhere up to 5 to 6 minutes.
Serious food/ Lorena Masso
Transfer corn into the serving plate. Brush with the remaining mayonnaise mixture. Sprinkle with coriander, basil or parsley on request. Surcharge.
Serious food/ Lorena Masso
Special equipment
Charcoal or gas grill, 1 cup of wood chips (preferably apple or cherry wood or 2 (3 inches) pieces of wood, chimney starter when using a charcoal grill
Notes
This recipe can be halved to serve 4.
If you want to use wooden chips for a charcoal grille instead of wooden chips, replace two 3-inch wooden cups for the wood chip package.
Make-based and storage
The mayonnaise mixture can be produced in advance and cooled in an airtight container for up to 3 days.
The smoked corn is best eaten immediately while it is hot, but can be stored in an airtight container for up to 4 days.
