Directions: |
Directions:First make the salt
Put the peppercorns, anise, cinnamon, and salt in a small sautι pan over low heat
Sautι, stirring constantly until the salt begins to smoke a little and the mix becomes fragrant. About 2-3
minutes.
Remove from heat and allow to cool
Pour the mix through a strainer to remove the peppercorns and anise
Set aside
15 minutes before ready to eat, prepare the corn
Blanch the corn for one minute
Remove from water immediately
Run cold water over the corn for a minute or two
Rub the corn with olive oil
Place on a grill over medium high heat
Roll frequently to brown the corn
It will take 4-6 minutes, depending on your grill. You want the corn just barely browned, versus charred.
Remove from heat
Serve with lime wedges and roasted salt on the side.
To prepare, rub the corn with a wedge of lime. Then sprinkle the roasted salt on the corn. |
Personal
Notes: |
Personal
Notes: There are so many ways to cook corn on the cob and I like them all! I got this recipe from a grilling cookbook (Thrill of the Grill or License to Grill). Its nice to have an alternative to butter. I make a double batch of the salt and keep it in a shaker in my spice cabinet. It is good on other things too; like baked sweet potatoes. If you want to cut your butter intake, try it out.
Blanching is where you put the corn in boiling water briefly. Using this method before grilling will help you have more moist and flavorful corn. This works with other vegetables you grill too. Asparagus is a great example. Only blanch asparagus for 30 seconds, and put it under cold water to stop the cooking right away.
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