One of my favorite mod mex restaurants in Cleveland is Momocho. They make tremendous food and in the summer they make grilled corn that is absolutely killer. As soon as I had it it became an instant favorite. Now whenever I have cookouts over the summer this is almost guaranteed to be present. A few friends have asked for the recipe which usually means it worth sharing:
Date Made: Summer 2014 (first time)
Cook time: ~10 minutes, anyone can do this
Equipment:
- Basting Brush
- Grill
Ingredients:
- 6 Fresh ears of corn, husked
- 4 tablespoons butter
- 1 tablespoon salt
- 1 teaspoon chipotle powder
- 1-2 clove of garlic, pressed through a garlic press
- 2 Tablespoons Lime Juice (little less if its from concentrate, the real thing works the best)
Directions:
Before Grilling
- Take unhusked corn and soak it in water for 30 minutes
- Combine all the aforementioned ingredients in a microwavable container, microwave until butter is melted, mix all the ingredients
Grilling
- Take soaked corn and put it on the grill on med/high heat. Turn the corn every 5-10 minutes until the outside gets a brown color to it. Corn usually takes 15-20 minutes on the grill. Test one of the corns when you think they are done by husking one side and tasting
- After corn is done let it sit for 2 minutes before husking. The insides of the husk will be pretty hot
- Pull back the husk to the bottom but don’t tear it off, it creates a nice handle for the corn once all sides have been husked
- Liberally apply melted butter to all sides of the corn with brush
Bonus
- Adding shaved mozzarella and allowing it to melt onto corn tastes pretty good too if your feeling ambitious.
- At the Restaurant they also put a Salsa on it
- If in Cleveland, pick up your corn at the west side market
Enjoy
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