Chef Kelli's Grilled Corn Party! - Dallas News | myFOXdfw.com

Chef Kelli's Grilled Corn Party!

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Chef Kelli's Grilled Corn Party!

Purchasing Corn
When buying corn at the market, the husks (outer green covering) should be bright green and fit snugly around the ear of corn. The kernels should be in tight rows right to the tip of the ear of corn, and be plump and milky. Try your local Farmer Market for some tasty sweet corn!

Preparing Corn for Grilling:
If the ears of corn have many layers of husk on them, peel off only the first layer or two. leaving a few layers for protection. Do not remove all the layers.

Soak the whole cobs in a pot of cold water for 15-20 minutes. Be sure the ears are completely covered with water. This will provide extra moisture for cooking and will steam the corn kernels inside the husks.

While the corn is soaking, preheat the barbecue grill to a medium temperature (350 degrees F). After soaking, remove the corn from the water and shake off any excess water.

Begin by pulling the husks of the corn back (but do not completely remove them). Remove and discard only the silk.

Brush the kernels with a smidge of your chosen flavor blend.

Follow profile guide below for flavoring t. Then reposition the husks back over the kernels and tie each ear with a piece of loose husk or twine.

Grilling the Corn:

Place the prepared ears of corn on a medium heat on your barbecue
grill, rotating the corn as often to keep it from getting charred too much on one side. After a few rolls place the corn husk on an indirect heat toward sides, lower part f grill or on the top shelf of your grill, and close the cover. Allow the corn to slowly continue cooking for approximately 12-15 minutes.

As soon as the husk picks up the dark silhouette of the kernels and begins to pull away from the tip of the ear, the corn is ready to come off the grill. Doesn't overcook the corn or it will become mushy.

Remove the corn from the grill, let sit a minutes or two and then with dishtowel or tongs or both peel peel the husks and silk from the top down (like a banana) - serve with or brush your smear on ears of corn.

The amount you will need is based on how many ears you want to grill use below guide as a base for 6-8 ears.

Always blend ingredients into your unsalted butter, mayo or olive oil and then smear just a smidge on soaked corn, pull back husks back over corn and tie end with twine. Season all mixes with sea salt and pepper

Maple Chipotle~

1/2 cup butter, 1 tsp chipotle peppers minced (you find them canned in a thick paste, a little paste is good too) and 3 TB maple syrup

Spanish~

4 tablespoons mayonnaise and 1 grated garlic clove. Sprinkle with grated coija cheese and smoked paprika.

Buffalo~

1/4 cup butter and 3 tablespoons Buffalo wing sauce; Sprinkle with crumbled blue cheese, celery salt and chopped scallions.

Cilantro Citrus~

1/2 cup butter, 1 TB each: lemon, lime & orange, 1 Tb honey

Caesar~

Mix 3 tablespoons mayonnaise with 2 chopped anchovies, 1 grated garlic clove, 2 teaspoons Dijon mustard and the juice of 1/2 lemon;. Sprinkle with grated parmesan and toasted panko breadcrumbs.

Bacon Bliss~

1/2 cup butter, 1/4 cup chopped bacon, 3 TB chopped green onion, juice of 1 lime, 1 tsp onion powder & pinch of cayenne pepper

Jalapeno ~

1 garlic clove chopped, 

1/4 cup butter, 4 Tb chopped pickled jalapeno peppers

Balsamic & peaches

1/2 cup butter, 1/4 cup finely chopped peaches, 2 Tb balsamic syrup

Lemon-Pepper~

1/4 cup butter, juice of one lemon, 1 TB sea salt, 1 teaspoons pepper and the zest of 1 lemon.

Sweet Curry~
1/4 cup butter with 3 tablespoons mango chutney and 2 teaspoons roasted curry powder.

Bacon-Wrapped Corn Wrap~
Raw ears of corn with 2 pieces bacon each; wrap individually in foil. Grill over medium-high heat, 15 minutes per side.

Jerk-Salted~
1/4 cup olive oil, 1/2 teaspoon each allspice, nutmeg and minced garlic, 2 teaspoons each red pepper flakes, minced scallions and minced thyme, a pinch each of cloves and cinnamon, and 1 tablespoons sea salt.

To get in touch with Chef Kelli, click on the links below.

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