This Kitchen Makes The Taste Of Grilled Corn Like Staple Magic (it Is Not Butter)

Table of Contents

Why does it work

Mayonnaise serves as a moisture barrier and a fat-rich surface, which helps to follow the kernels while keeping the kernels juicy and tender.
Using wooden chips (instead of soaked) uses a sharp, centered burst of smoke, which can absorb maximum taste during its short cook time.

Summer is the time of sweet corn. (And tomatoes. And zucchini. And brinjal. And watermelon. And berries. Boil and butterBut sometimes, the best way to appreciate the summer reward is to shake things and see where a little smoke can take you.

The fresh corn is already sweet, juicy and borderline perfect, but to eat it is smoked on a grill in my hands-down preferred way to eat until the dark fidget and not around the edges. I will throw anything on hot coal: Peach for a salad, Malay, Tofu, Juicy burger, Fudi brownies(I confess: I am the owner of three different grills and smokers, and I am known for setting them all together, such as some kind of backyard pitmaster hydra, with each head on a separate grill.) But even with all, with all, the smoked corn remains one of my absolute favorite – it is easy – it is easy – it is easy, fasting, ridiculous science Is contained.

It is not Elote, but it knows what Elote is

At first glance, this smokey grilled corn can remind you Malevolent—This fabulous, messy, mayo-skethed Mexican Street Corn. But when this recipe borrows some of some of the best tastes of Elotte – instead of creamy mayo base, lime juice, chili heat -kotija and common crew of Kotija (garlic and crauma), it is chasing the taste of corn pure smoke as if it is on a mission.

And to really stick that taste to the corn, you have to start thinking like a smoke scientist.

Why Mayonnaise Smokier is the secret of Jusier Corn

Let’s go out for a second. The smoke does not just stick to the food because it wants. It is not romantic. It is chemical. The compound in wooden smoke is both lipophilic (they love fat) and hydrophilic (they love moisture). This means that smoke is best for those foods that are moist and/or fatty. Dry surface? They leave behind the goodness of that beautiful smoke color.

So what is the solution? Slag your corn into something that is both rich and moist before hitting the grill. Enter: Mayonnaise. Fatty emulsion helps catch moisture, protects the kernels, and gives a comfortable, delicious place to settle smoking particles. And when you spike it with lime juice, chili powder, a little sugar and black pepper? This Mayo is not just functional – it is delicious.

Gambhir Eats/ Lorena Masso

The best way to apply mayonnaise for smoked corn

This recipe is not just about throwing mayo on corn and expecting the best – the technique here. A two-step slath is that which leads your corn to a good unforgettable. It works like this:

Slath before grilling: The first coating of experienced mayonnaise proceeds before hitting the corn grill. Mayonnaise acts as a moisture-locking shield that tender corn, while, as described above, helps to attract and absorb smokey compounds from the fat grill. It is like a primer to taste of smoke, as well as it starts layering in spices, acidity and prosperity, which is correct from gate-go.
Slath after grilling: Once the corn is fully cooked-inside the inside, with some blisters, golden-brown spots-this is a second, generous brush of the mayo mixture. This final coating provides a bright finish and bold taste, which is double on Chile Heat, Lime Zip and Savilion Prosperity. It is a dirty, creamy and originally a corn version of cleaning the bowl.

In short: a slit for smoke, a slath for a swagger. Do not leave either.

Gambhir Eats/ Lorena Masso

Taste flexibility

Certainly, it lends Elote-SIS with Mayo Base Lime and Chile, but the beauty of this recipe is that it is a technique, not an exact taste formula. The Slather-Rad-Smoke method will work about any taste profile you use. Here are a few ideas to get you started:

Barbecue vibs: In Mayo, add a teaspoon of your favorite barbecue sauce, apple cider vinegar, and a spraying of smoked pepperca.
Spicy and sweet: For heat along the edge of a sugar, mix one to two tablespoons of warm honey, maple syrup, or Sriracha.
Herbus: Swap chili powder for a spoon of minced garlic, thyme, basil, or chaives.
Creamy and Cheese: For an additional punch, shake a quarter of a half cup of permanent permesson, category, or even blue cheese in reserved mayo mix, then spread it on corn after grilling.

No matter how you do this season, Mayo + indirect heat + smoke = tasty.

Some technical notes for smokey success

You don’t need fancy gear to pull it – just a grill, a foil packet and some wood. I like to use fruit -like fruit wood for their sweet, a little sweet smoke, but if you want, you will also do more vocal mescite or hikari in this recipe.

And make sure No To soak your wooden chips. Soaking only delays combustion and gives you steam instead of smoke. Here, you want the wood to burn quickly and aggressively. This recipe first depends on a sharp, delicious explosion of smoke during the first 15 to 20 minutes of indirect cooking, so you are better than release of water and fire chips and immediately go away.

I like wooden chips on a large piece because they light up fast and make the focused burst of the taste of smoke that we are later. He said, if you have only found pieces of wood, go ahead and use them-two-three inch pieces will move. Just know that they will take a little longer to leave, so adjust your preheat time accordingly. Here is set-up for wooden chips:

Charcoal Grill: Make a foil packet of dry wooden chips and place it directly on the hot coal.
gas grill: Put foil packet on the primary burner before preheating. (The primary burner is the burner you first ignite, directly connected to the gas line.)

Once you go out visible smoke (and your grill is running around 350 ° F), soaked that beautiful smoke and arrange corn on the cooler side of the grill to cook gently. After 15 to 20 minutes, eliminate corn on the warm side to get those spotted, carmelized grill marks. The result is that corn that is smoke in color, juicy, and deeply carmelized, which you have enough spice to reach another ear – even if you already had two.

So the next time you find yourself with perfect summer corn, leave the plain butter and give this smokey, make a effort to Stunner. Just keep some additional napkins handled.