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ironchefkorea · 07-01-2005, 09:04 PM

maleficent's technique is basically what I use, except I use olive oil instead of butter and don't use pepper. While the corn is grilling, I like to melt a stick of butter with a bit of paprika and a clove of garlic, minced. salt the butter to taste, then brush it over the cobs when served. When paprika hits flame, it develops a flavor that really complements fresh, sweet corn. additionally, a little cotija cheese (queso anejado) or parmigiana reggiano makes grilled corn incredible.

07-01-2005, 09:04 PM	#5 (permalink)
ironchefkorea Insane	maleficent's technique is basically what I use, except I use olive oil instead of butter and don't use pepper. While the corn is grilling, I like to melt a stick of butter with a bit of paprika and a clove of garlic, minced. salt the butter to taste, then brush it over the cobs when served. When paprika hits flame, it develops a flavor that really complements fresh, sweet corn. additionally, a little cotija cheese (queso anejado) or parmigiana reggiano makes grilled corn incredible. __________________ If it wasn't for microsoft, if we lived in the middle east? Y'all wouldn't have no hands.... Last edited by ironchefkorea; 07-01-2005 at 09:07 PM..