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Miso Butter Corn

Nagi — Wed, 27 Sep 2023 06:00:00 +0000

Miso Butter Corn is a recipe that proves simple can be amazing! The magic of a dab of miso. This sautéed corn is a side dish that goes with everything, from chicken rissoles to gyoza. Or make a meal out of it with a fried egg, avocado and tortillas for stuffing.

Miso butter corn

The world has David Chang to thank for the miracle that is sautéed corn with miso and butter. He wasn’t the first to make it but he was certainly the one who made it famous! In fact, it was so wildly popular at his New York restaurant that he took it off the menu because he became known as the corn restaurant that happened to serve noodles!

Miso, in case you are new to it, is a soy bean paste that is probably best known as the base for miso soup (here’s my mum’s recipe). A ton of savoury flavour packed into one innocent looking tub (jar/packet). However, because it’s such a powerful ingredient, it is used for so many other dishes, for both Japanese and Western dishes.

Today’s miso corn is a great example. A fusion Asian dish starring miso – err, yes, and corn!

Miso + butter = Miso butter = good stuff!

Ingredients in Miso Butter Sautéed Corn

Here’s what you need to make this. Not many ingredients!

Miso butter and other ingredients

Miso – There are all sorts of miso varieties, find one labelled “white miso” or “shiro miso” (“shiro” means “white” in Japanese). Red miso is also fine but use a little less – about 1 heaped tablespoon (miso flavour is a little more intense). (PS My mum has a great little summary on different types of miso in her Miso Soup recipe).
Bacon – Streaky is the best because we use the bacon fat to cook the corn. It’s what makes this dish so good!
Butter – Unsalted, this dish has enough salt from the bacon and miso. If you only have salted, dial back the miso slightly.
Garlic – Because I don’t cook corn without it if butter is also present.
Cooking sake – One of the 3 essential sauces in Japanese cooking, it’s a rice wine made for cooking that you can find in the Asian section of grocery stores these days. It’s used to deglaze the pan after cooking the corn (a cooking term which means to use a liquid to dissolve golden bits stuck on the base of the pan to mix into the sauce) and it adds a touch of extra savouriness into this dish. The alcohol cooks out because it evaporates.
Substitute with mirin or Chinese cooking wine, or water (we just want some liquid to deglaze the pan).
Green onion – For freshness. Cut it a little chunkier than the typical “finely sliced” that is often called for in recipes. We want a decent hit because it’s the freshness here.
White pepper – I use white because it’s habit in Japanese recipes. (Just because this recipe has a touch of miso in it, my brain thinks I’m in the Japanese food cooking sphere). But black pepper is fine too.

Also – Corn!

Yes, we need corn! 😂 Using corn fresh cut off the cob is best because it’s dry so it sautés better for lovely golden spots. Also, flavour (sweeter, better) and texture (firmer, not soggy).

Frozen corn is the next best alternative – use it from frozen but expect to cook longer (thaw>dry>cook) with canned bringing up the rear (it’s the wettest so it doesn’t sauté as well).

Here’s how I cut the corn off the cob without the kernels flying all over the kitchen – large bowl, prop the corn up on a little dish, small knife.

How to cook Miso Butter Corn

This recipe starts by sautéing bacon so the corn can be cooked in the bacon fat for extra tastiness! Then the miso butter is just stirred through at the end until it melts through.

Cut corn off the cob – As mentioned above, prop the corn up on a small ramekin or similar inside a large bowl. Stand upright and cut the kernels off using a small knife. The bowl will catch the kernels so they don’t fly all over your kitchen! A bundt pan also works.
Miso butter – Mix the miso and softened butter until combined.
Cook bacon in its own fat until golden. The fat in the bacon will melt as the pan heats up, so start with a cold pan. No extra oil needed – as long as you use streaky bacon!
Bacon fat – Remove the bacon using a slotted spoon so you keep as much bacon fat in the pan as possible. Then add the corn.

Cook the corn for 4 to 5 minutes until there’s light golden spots, and the corn is sweet and cooked through. (Fresh corn is firmer than frozen and canned corn). To do this, just stir every minute rather than stirring constantly. This gives the corn a chance to get the golden spots.
Add garlic towards the end of the cooking time, else it will burn!
Deglaze – Add the cooking sake and stir until it evaporates. We only use 2 tablespoons so it will evaporate quickly, about 15 seconds or so. The purpose of this step (called deglazing) is to dissolve the golden bits on the base of the pan left from sautéing the corn into the mixture. Those golden bits are called fond and it’s free flavour!
Miso butter – Turn off the stove then stir to melt the miso butter through the corn. We don’t want to sizzle the butter because the miso caramelises quite easily. We want glossy silk buttery sauce through our corn!
Toss the bacon and green onion in, then serve!

Matters of serving

I love how versatile this dish is.

It’s a corn side dish packed with so much flavour that you will happily eat it by the spoonful. Who cares what the main dish is, just gimme all the Miso Butter Corn!

As mentioned earlier, despite the miso in it, this doesn’t taste Japanese or Asian. It’s universally tasty and the flavour profile is such that I wouldn’t hesitate to serve it alongside a pile of Crispy Herb Roasted Chicken with gravy or a Pork Tenderloin with Creamy Mustard Sauce. But then, it’s just at home with Asian mains like Chinese Char Sui BBQ Pork, a big plate of gyoza or Grilled Marinated Thai Chicken (Gai Yang).

But my favourite is to turn it into a meal by adding a fried egg, burst roast cherry tomatoes (10 minutes in the oven), avocado and tortillas for scooping/stuffing.

Breakfast, dinner, lunch, any day of the week.

Yes please!

But don’t worry about how I eat it. Tell me how you’d serve this and what you’d serve it with! – Nagi x

Watch how to make it

Miso butter corn

Recipe video above. Simple yet ridiculously delicious corn side dish. Just a dollop of miso adds great savoury flavour! Adapted from the David Chang's famous Momofuku Roasted Summer Corn recipe! (Found his a little salty so I dialled back a bit).

It doesn't taste Japanese or Asian at all, you can barely taste the miso, so it's a great side for Asian and Western mains. But my favourite way to eat this is in bowls with a fried egg and avocado, or stuffed into corn tortillas. YES!

Course Side Dish

Cuisine asian fusioin

Keyword miso butter corn, sauteed corn

Servings

Calories 326cal

Author Nagi

Ingredients

Miso butter:

30g / 2 tbsp unsalted butter , softened
1 1/2 tbsp white miso (shiro miso) (Note 1)

Corn:

200g / 7oz streaky bacon , chopped into 1cm / 1/2″ pieces
3 cups corn kernels , preferably freshly cut off 3 – 4 corn cobs else frozen thawed (Note 2)
2 garlic cloves , finely minced
2 tbsp cooking sake , optional (sub mirin or dry sherry, Note 3)
1/8 tsp white pepper (sub black pepper)
1 cup green onion , cut into 0.5cm/0.2″ slices

Cups – Metric

Instructions

Miso butter – Mix butter and miso together in a small bowl until combined.
Golden bacon – Put bacon in an unheated large non stick pan, no oil. Turn the stove onto medium high heat – as it heats up, the fat will start to melt so the bacon cooks in its own fat. Cook for 3 to 4 minutes until golden, then use a slotted spoon to transfer onto a paper towel lined plate. Reserve bacon fat in the pan.
Cook corn – Top up with butter if you don’t have 1 tbsp fat left in pan. Still on medium high, add corn, then stir only every minute or so (this lets it get some nice golden spots), for about 5 minutes until corn is just cooked and is sweet. Add garlic, stir for another 30 seconds. Add sake, stir until evaporated (~15 seconds).
Melt miso butter – Turn off stove. Add miso butter, stir until melted. Add pepper, bacon and green onion, toss until coated with sauce. Serve!
Serve as a side dish. In a corn taco with a fried egg and avocado (OMG SO GOOD).

Notes

1. Miso – There are all sorts of miso varieties, find one labelled “white miso” or “shiro miso” (“shiro” means “white” in Japanese). Red miso is also fine but use a little less – about 1 heaped tablespoon (miso flavour is a little more intense).

2. Corn – Fresh cut is best because it’s dry so sautés better. Frozen thawed works too, expect to cook a little longer (needs time to thaw/dry/cook). Canned corn does work but because it’s so wet, it just doesn’t get little golden patches as well.

3. Cooking sake – One of the 3 essential sauces in Japanese cooking, you can find it in the Asian section of grocery stores these days. Adds touch of extra savouriness into this dish. Alcohol cooks out because it evaporates. Sub with mirin or Chinese cooking wine, or water (we just want some liquid to deglaze the pan).

4. Recipe credit – Adapted from David Chang’s famous Roasted Summer Corn with Miso Butter. I found his recipe a little salty so I reduced the miso and skipped the chicken stock.

5. Leftovers will keep for 3 to 4 days. It will freeze ok too!

Nutrition per serving, assuming 4 servings as a side.

Nutrition

Life of Dozer

Summer has arrived early here in Sydney! (Also a good Dozer size-context photo. BIG!)

The post Miso Butter Corn appeared first on RecipeTin Eats.

Corn Ribs – your new favourite way with corn

Nagi — Wed, 14 Jun 2023 06:04:27 +0000

Corn ribs are a top-notch eating experience!! Seasoned juicy corn kernels and garlic butter bursting in your mouth with every bite in a way you’ll never get with whole corn cobs. Epic app or side dish, ideal for the BBQ or make these in your oven!

Corn ribs

Named as such because of the rib-like shape and the manner in which it is eaten (like ribs!), corn ribs are apparently a food trend that went nuts a couple of years ago. I’m so unfashionable when it comes to anything – food, fashion, or otherwise – I didn’t even realise this was a trend until I started writing this post today and did my usual obligatory Google research!

Also, truthfully, I find most food trends disappoint. This one, however, did not!

Why corn ribs are so good – It’s so much more than just the novelty factor of the curled corn. The beauty of cooking corn this way is that the kernels open up in a way they never do when you cook whole corn on the cob. So you can get your flavour of choice (seasoned garlic butter, in my case) to seep all the way into the cob. Which means every time you take a bite of corn kernels you get a squirt of the flavourful garlic butter in your mouth as well. It’s just insanely delicious!!

* Just to clarify, after a number of reader messages, you do NOT eat the cob! It gets soaked in the seasoned garlic butter and you sort of suck it out when you bite the kernels off the cob. It’s a delivery vehicle for flavour, not part of what you eat!

About these particular corn ribs

A lot of recipes seem to sparingly brush or sprinkle the corn ribs with oil and seasoning. I tried…but personally found it lacking and seemingly unworthy for a dish with such great eating potential.

Also, I’m not going to lie – cutting the corn takes more effort than slicing bread. (Read my steps, learn from my mistakes!). So if I’m cutting corn ribs, then the end result needs to be worth it!

So in the spirit of extra amazing-ness, these corn ribs are tossed in a generous amount of spicing (it will seem like too much – until the first bite), cooked (BBQ or oven) then doused in garlic butter which seeps into the kernels that open up like flowers as the corn ribs curl up.

Flavour before and after cooking makes it exponentially good. I promise you, this is worth making. I’m absolutely addicted!

The corn is generously seasoned before cooking

Then doused in garlic butter after cooking

What you need for corn ribs

Here’s what you need to make corn ribs. Firstly, corn. Yes, corn! 😂

Whole corn on the cob. At its prime in summer, albeit the mild climate here in Australia means we get good corn year round, and generally for very good value too.

And for all the flavour…

Seasoning – smoked paprika (or plain), garlic powder, salt and pepper. For tossing the corn. There’s a generous amount for the amount of corn because so much of it gets stuck on the cut side of the corn! Trust me on this. You want a LOT of seasoning!
Garlic and butter – for dousing at the end. Dream of all that butter seeping in between the kernels….
Parsley, coriander/cilantro, chives or something else green finely chopped, for optional garnish.

How to make corn ribs

After suffering through more corn rib cutting grievances than I care to confess (how did that tiny girl cut those corn ribs on TikTok??🤯), I think I’ve figured out the easiest and safest method that doesn’t call for brute strength.

(PS That tiny girl did not show cutting her own corn ribs on TikTok… #cynic!)

Cutting corn ribs

Heads up – If you’re a first timer, you’ll probably end up with some crooked and broken pieces. I’ve had considerable practice and I still end up with broken ribs every now and then. So what? Still delicious!

Knife – Use a large sharp knife. Don’t attempt this recipe if your knife is blunt! The risk of the knife slipping as you cut the corn is just too great. Not even corn ribs are worth losing a finger for!
Non-slip cutting board – Put a wet cloth or similar under your cutting board to ensure it does not move. I always have a wet chux under my cutting board before cutting anything. First thing I do when I walk into the kitchen!
Trim ends – Cut the base and end off the corn. This will create a stable flat base to stand the corn upright. And it’s easier to cut straight down if you create a flat top to start the knife on, rather than a pointy end. Trial and error discovery.

Bang knife to cut down – Stand the corn upright. ⚠️ DO NOT HOLD THE CORN with your hand under the knife. This is dangerous as the knife jerks down through the corn as it cuts down. Again – a corn rib is not worth your finger!!
Hold the knife with one hand then use your other hand to hit the knife so it catches on the top of the corn. Then keep banging the knife to make it move down the middle of the corn, guiding it and making little adjustments if needed to keep it on track to cut straight down the middle.
TIP: The sharper your knife and fresher the corn, the easier it is to cut straight and without the corn breaking.
Cut into quarters – Take one half of the corn. Stand it upright, then cut it in half.
PS I know you’re thinking “gee, surely it’s easier if you lie the corn cut face down then cut in half!”. It’s not. Go ahead and give it a try. I certainly did!

Congratulations! You’ve just cut your first corn rib! 🎉
Too hard? Broken / wonky corn? So what? It’s still going to be delicious! But if it’s proving too hard for you, try the easier method in step 6 below.
Easier method – It’s easier to cut corn into ribs if they are shorter. So cut the corn in half, stand it upright, then cut into quarters using the method above.

Seasoning & cooking corn ribs

Season corn – Using a large bowl, toss the corn ribs with oil first. Then sprinkle over the seasoning progressively as you toss. This helps coat the corn more evenly.
Garlic butter – Melt the butter in a small skillet or saucepan then add the garlic and stir for just 20 seconds. Keep the butter warm/pourable while you cook the corn – usually I just pop it on the side of the BBQ.
Cook corn – Preheat the BBQ on high. Then cook the corn kernels side down for 6 to 8 minutes or until it has black spots. Watch the corn curl into “ribs”!
Turn and cook each cut side for just 1 minute. There’s loads of flavour on the cut face so don’t skip cooking it because everyone is going to be sucking out the buttery goodness from the cobs!
Butter it! Place the cooked corn back in the bowl, pour over the garlic butter and toss using a rubber spatula.
Serving – Pile the corn onto a platter, sprinkle with parsley or coriander/cilantro and extra paprika if desired. Then serve!

Sauce for corn ribs

As I ranted on at the start, this method of cooking corn means the cobs soak up all the seasoned garlic butter, so there’s stacks of juicy flavour in every bite. So if you’re serving these hot and fresh, there is absolutely no need for sauce.

However! If you are a sauce person (I get it), or if you are making a huge pile of these ahead to serve as apps and want to pep them up a bit by providing a sauce, here are some sauce options:

Creamy Sriracha Dipping sauce – (mayo + yogurt + sriracha or ketchup). The freshness of the yogurt pairs well with the buttery goodness and sweetness of the corn. Recipe is in the notes of the recipe card.
Avocado Sauce – dead set perfect match with the seasoning on this corn! Also, corn plus avocado = 💯
Plain ketchup or Aussie tomato sauce.
Chipotle mayo – Blitz chipotle in adobo with sour cream + mayo. Add lime and salt to taste.
Thousand Island / Marie Rose – recipes here.

If you’re a corn rib first timer and you make this, you must tell me what you think!! I need to know it’s not just me who lost her mind over corn ribs!! – Nagi x

Watch how to make it

Corn ribs

Recipe video above. Cutting the corn can be a bit daunting for first timers. But the eating experience is 100% worth it, I promise! Seasoned garlic butter plus juicy corn kernels bursting in your mouth with every bite, in a way you'll never get with whole corn – because the butter never really stays on the corn, does it??!

PS Seasoning before you cook then dousing with garlic butter is essential for sheer amazingness you never thought possible from a vegetable.

Course Side Dish

Cuisine Western

Keyword corn riblets, corn ribs

Servings ribs

Author Nagi

Ingredients

4 whole corn cobs
3 tbsp extra virgin olive oil
2 tbsp parsley or coriander/cilantro , roughly chopped (optional garnish)

Seasoning:

1 1/2 tsp garlic powder
2 1/2 tsp smoked paprika (or ordinary), plus more for garnish if desired
2 tsp cooking/kosher salt
2 tsp black pepper

Garlic butter:

50g/ 3 tbsp unsalted butter
1 garlic clove , finely minced

Instructions

Corn cutting (Note 1 tips!):

Cut corn – Using a sharp knife and a non-slip cutting board, cut off the base and the pointy end of the corn. Stand the corn upright then cut the corn into half then half again to make quarters. My way: Bang the knife with your hand to lock it into the top of the corn, then keep hitting the knife to move it down the corn. Halfway, you might be able to stop banging and just rock the knife down.
Easiest method – Cut half length ribs. Shorter ribs = easier to cut. See note 2.

Cooking:

BBQ (best!) or oven – Heat BBQ on high or oven 200°C/375°F (180°C fan).
Garlic butter – Melt the butter in a small saucepan over medium heat. Then add the garlic and cook for 20 seconds until it smells amazing! Remove from the stove and keep warm/liquid (I usually put it on the side of the BBQ).
Seasoning – mix in a small bowl.
Season corn – Place corn in a large bowl. Toss with olive oil. Then sprinkle the seasoning over gradually, tossing in between, to coat as evenly as possible. Most will get stuck in the cob – tasty "bone" sucking!
BBQ – Place corn on the BBQ kernel side down. Cook for 8 minutes or until you get charred spots – watch it curl into "ribs"! Then cook each cut side for 1 minute.
Oven – Bake for 25 to 30 minutes, kernel side up. (Note: the corn doesn't curl as much, also, no charred spots).
Butter it – Transfer corn back into the bowl. Pour over garlic butter and toss.
Serve – Pile onto plate, sprinkle with parsley then grab and eat like ribs! Optional pink sauce pictured in notes. Don't forget to suck all the seasoned garlic butter from the cob "bone" – it might be the best part.

Notes

1. Corn cutting safety notes! Put a wet cloth under the cutting board to make it non-slip. Use a sharp kitchen knife. If yours is blunt, don’t make this – it’s too risky. Make whole corn instead. Do NOT hold the corn upright with your hand under the knife. The knife jerks down fast when you cut down – you don’t want to lose a finger!

Corn breakage? Doesn’t matter! Still delicious

2. Easier method – Cut shorter ribs. Lie the corn on its side and cut it in half to create 2 shorter pieces. Then stand upright and cut into quarters. Much easier than cutting full length corns!

3. Pictured creamy Sriracha Sauce – 2 tsp sriracha + 1/4 cup each mayo + yogurt (or just yogurt) + pinch of salt.

4. Leftovers will keep for 3 to 4 days in the fridge. Don’t think freezing is ideal, feel like there will be too much loss of quality.

Nutrition per rib (recipe makes 16 ribs).

Life of Dozer

Seriously wondering if he’s surrounded by food.

(Autumn leaves is a new thing to him – we didn’t really have deciduous trees in the Northern Beaches. But they’re abundant in the new area we call home!)

The post Corn Ribs – your new favourite way with corn appeared first on RecipeTin Eats.

Mexican Corn Salad

Nagi — Tue, 07 Dec 2021 08:00:00 +0000

Mexican Corn Salad is a wonderful fresh corn salad made for summer BBQ’s and Mexican feasts! It’s a giant salad form of Esquites, a corn street snack sold in cups on the streets of Mexico. Corn kernels are sautéed in butter and garlic until golden brown, then dressed in a creamy lime dressing and finished fresh coriander/cilantro and a hint of zing from Jalapeño. It’s outrageously and insanely good!

Mexican Corn Salad

This recipe generated a tizzy of excitement among my group of friends when I first started making it a few years back! Something a little different to the usual steamed-butter-slathered corn on the cob (and there is nothing wrong with that!!), it’s bright and colourful, and it’s a brilliant dish for sharing.

Mexican Corn Salad is essentially the giant salad form of Esquites which is a popular Mexican Street corn that is sold in cups by street vendors. And in fact, Esquites is the “off the cob” version of Elotes, the famous Mexican Street corn where cobs are grilled over charcoal before being slathered in a creamy-spicy sauce then rolled in crumbled cheese!

What goes in Mexican Corn Salad

Here’s what you need to make this corn salad:

The creamy dressing for Mexican Corn Salad

The dressing is a creamy mayonnaise based dressing with a lovely tang from lime juice and a savoury flavour boost from parmesan (this is the secret ingredient that gives this dish the wow factor!!).

You’ll find many versions use a lot more mayonnaise than I do. I prefer to use a mix of mayonnaise and sour cream to lighten it up a touch whilst still have a good amount of creamy dressing. This way we get the best of both worlds – lots of dressing but not overly rich! I use this for most of my mayo-based dressings, such as Coleslaw, Macaroni Salad, Broccoli Salad.

Fresh corn vs canned and frozen corn

This recipe will work with any type of corn BUT it is definitely best made with fresh corn because it browns the best when you sauté it in the butter and garlic.

How to cut corn off the cob

Here’s a tip for an easy way to cut corn kernels off the cob without the kernels flying everywhere! Just place an inverted ramekin in a large bowl OR use a bundt pan. Stand the corn cob on the ramekin then use a knife to cut the kernels off. The walls of the bowl / bundt pan will stop the kernels flying all over your counter!

How to make Mexican Corn Salad

This recipe starts off by pan frying the corn in butter and garlic until it’s tinged with gold, at which point you will need to summon the strength to not shovel spoonfuls of it straight into your mouth because golden brown buttery corn? YES!!!

But WAIT! It gets even better! While the corn is hot, add in the parmesan, mayonnaise, sour cream and lime and give it a good mix so the dressing melts and mingles with the butter on the corn and coats every kernel beautifully…

And lastly, we give it a hit of freshness with onion and coriander/cilantro, and jalapeño if you want a touch of heat, and finish with a sprinkle of Cotija (Mexican cheese like feta) if you happen to be fortunate enough to get your hands on it (which I am not) or feta, parmesan or goats cheese as a fallback.

Serve this as a side dish for all things Mexican. Take it to summer BBQ’s, potlucks, casual lunches, a side dish for dinner tonight.

Just find any excuse to make it! Because honestly, to say my friends love this corn salad is an understatement. Whenever it makes an appearance, we’re in a situation where you have to eat fast, or miss out.

Literally. You snooze, you lose.

– Nagi x

Watch how to make it

Mexican Corn Salad

Recipe video above. A Can't-Stop-Eating-It delicious way to serve corn, this is a giant salad form of the famous Mexican Street food Esquites, a corn salad sold in cups that you can eat as you wander the streets! I love the way the creamy lime dressing melts into the hot corn as you toss it all together.

I urge you to use fresh corn if you can, but this is still super made with frozen corn. Wonderful side dish, especially for Mexican or South Western themed menus!

Course Side Dish

Cuisine Mexican

Keyword Corn Salad, fresh corn salad, mexican corn salad, mexican side dish

Prep Time 10

Cook Time 10

Total Time 20

Servings – 8 as a side

Calories 215cal

Author Nagi

Ingredients

5 cups corn cut from the cob (~4 large ears) (or frozen corn, not thawed, Note 1)
2 tbsp / 30g butter
2 garlic cloves , minced
1/2 tsp each salt and pepper
1/4 cup mayonnaise (can cut down to 2 tbsp)
1/4 cup sour cream (or yoghurt)
1/2 cup parmesan cheese , finely grated (Note 1)
1 tbsp Jalapeno , deseeded and finely chopped (optional)
1 cup coriander / cilantro leaves , roughly chopped
1 cup green onion , finely sliced (~2 stems)
1/2 red onion , finely chopped
2 – 3 tbsp lime juice , fresh (plus more to taste)

Garnishes

60g / 2 oz Cotija or Feta , crumbled (optional) (Note 2)
Jalapeno slices, coriander/cilantro leaves, lime wedges , optional

Cups – Metric

Instructions

Cut off kernels: Cut the corn off the cob (see photo in post or video for how I do this without getting corn everywhere!) If using frozen, do not thaw.
Brown corn: Melt butter in a large skillet over high heat. Add garlic and stir for 10 seconds. Add corn and cook for 5 minutes, stirring every now and then, until you get lovely golden brown bits and the corn is cooked and sweet (don't stir constantly, harder to brown).
Season corn: Add salt and pepper halfway through cooking corn.
Toss with dressing: Transfer corn into large bowl. Add mayonnaise, sour cream, lime juice and parmesan. Toss well to combine – heat will "melt" dressing. Add coriander/cilantro, red onion, green onion and jalaepno. Toss again.
Serve: Transfer to serving bowl. Crumble over cotija/feta and garnishes of choice. Serve warm or at room temperature.

Notes

1. Corn – you’ll get the best results using fresh corn because it’s raw and it browns better. But it is still REALLY delicious made with frozen corn – cook from frozen. Canned is not as good because it’s so wet, it doesn’t brown as well but can work – dry it off as best you can!

2. Cotija is a Mexican Cheese which is not available in Australia (to my knowledge). It’s like Feta but not as salty. It’s just a garnish, so it’s not essential.

3. Chipotle or Chili Powder – A touch of Chipotle or US Chili Powder would not go astray here. I don’t add them because I think this is super tasty as it is, but a little sprinkle mixed through or on top would be lovely.

4. Variations – Don’t feel obliged to strictly follow the recipe for the add ins. You could use normal onion instead of red (but cut it down a bit because it’s sharper) or eschallots, or just use more shallots/scallions. If you are one of those people who cannot stand coriander/cilantro, swap it for parsley. Jalapeño is optional, and you can sub with canned if you prefer. Or even use another spicy fresh chilli!

5. Light on dressing! This recipe is not meant to be coated thickly with mayo, like potato salad. Because the mayo and sour cream are added while the corn is hot, they melt and become a dressing. Feel free to increase/decrease the amount of mayo and/or sour cream if you want more/less!

6. Nutrition per serving, assuming 8 servings.

Nutrition

Originally published March 2017. Updated with new video and photos!

Life of Dozer

Keeping this from the original publication date because it’s an adorable photo of him!

Whenever I take a photo of Dozer running, all I can think is that there’s a lot of flapping. Ears, giant tongue, mouth flap, that feathered tail.

I know how he feels. I have quite a bit of flappage when I run too….. 😂

SaveSave

The post Mexican Corn Salad appeared first on RecipeTin Eats.

How to Grill Corn

Nagi — Sun, 30 Jun 2019 02:24:18 +0000

Grilled Corn! The most effortless BBQ side dish ever, this is how to grill corn: cook corn on a very hot BBQ for 10 minutes and for extra amazingness, brush with melted butter as they cook!

Essential BBQ Side Dish!

Whenever you have a passing thought about what sides to make for a BBQ, the answer must surely always include grilled corn, right??! I mean, it’s the most effortless BBQ side dish ever: plonk corn on the BBQ, serve with butter.

And we could just leave it at that.

But I like to do one extra little thing to make it even more amazing: brush with melted butter while it’s on the BBQ. This does two things – adds buttery flavour, and helps get extra char on the corn because the butter conducts heat. It’s so good!

How to grill corn

There’s a few ways to grill corn – with the husk on or off, directly on charcoal or on the grill.

I think the best way to grill corn is with the husk removed, and on the grills rather than directly on the charcoal or heat source. Here’s why:

Husk on – least prep and juiciest kernels, but hard to tell if it’s cooked, not everyone likes the grassy flavour you get from the husk and you don’t get charring on the corn kernels which is the second best part! (The best is the butter 😂)
Direct on charcoal or BBQ flames – you get the best charring but it does have a tendency to dry out some of the kernels before all the kernels are cooked.
Husk off, wrapped in foil – juicy kernels, like grilled corn with the husk on, but the most prep!
Husk off, on the grills – my favourite method. Call it the compromise!

How to tell when corn is cooked?

Raw corn is pale yellow and the kernels are hard. Cooked corn kernels turn bright yellow when cooked, and are tender when pierced with a knife.

What to serve grilled corn with

I struggle to think of any dish that corn would not go with! You might assume that it doesn’t belong on an Asian BBQ menu, but actually, grilled corn is quite a common street food in South East Asia.

And here’s something that might get you inspired:

🔥GRILLING WEEK!🔥

It’s GRILLING WEEK here on RecipeTin Eats! A week where I’m sharing the menu for an entire feast cooked on the BBQ. Once I’ve shared all the recipes, I’ll round up the full BBQ menu.

For now, here’s a quick little video with a preview of the full feast!

Key Tip – don’t overcook the corn!

The trick to great grilled corn is to cook it long enough to get a char, but not so long that the kernels end up juiceless and dry.

When you grill corn the way I do without the husk, it’s inevitable that you’ll get some shrivelled kernels, like you can see below, but we want to minimise those shrivelled patches whilst still getting some nice charred bits for flavour.

So make sure to use a very hot BBQ so you can get maximum charred bits in the fastest time possible for the juiciest corn! – Nagi x

Watch how to make it

How to make Grilled Corn

Recipe video above. The most effortless vegetable side dish for a BBQ....There's nothing quite like biting in a juicy corn on the cob with melted butter dripping down your hands! SCALE recipe using slider.

Course BBQ/Grilling, Side

Cuisine Western

Keyword BBQ corn, grilled corn

Prep Time 2

Cook Time 10

Total Time 12

Servings

Author Nagi

Ingredients

4 whole corn on the cob
2 tbsp/ 30g melted butter , salted

Serving:

Softened butter , salted (not optional)
Finely chopped parsley (optional)

Instructions

Preheat BBQ (grill side) until very hot.
Peel husk off the corn.
Place corn on the BBQ (no oil required).
Cook for 10 minutes, turning every couple of minutes, until there's little charred bits and the kernels are tender when pierced with a knife, but still JUICY! Overcooked corn is shrivelled, dry and sad.
In the last minute, brush with melted butter and roll around.
Serve corn with softened butter, sprinkled with parsley if desired!

Notes

Corn - best to use fresh corn, but can also grill frozen corn!

Life of Dozer

No corn for Dozer! I know corn kernels are ok but the cobs are not, so for ease I just have a “no corn” rule for Dozer – so he can nibble on some broccoli instead!

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