SMOKED CORN WITH SPICY CHEESE BUTTER
SMOKED CORN WITH SPICY CHEESE BUTTER
6 ears of corn
Butter
3 ounces of room temperature butter
1 ½ oz of shredded sharp cheddar cheese
¾ oz of spring onion, finely chopped
½ teaspoon of Worcestershire sauce (2.5ml)
2 teaspoons of white wine (10ml)
Dash of chili powder
Dash of black pepper
6 cups of apple wood chips
Pull the husks down away from the corn but leaving the base intact. Remove the silk. Rinse the corn and pull the husks back up and secure in place with kitchen string. Soak the corn in a large pot of water for 30 minutes.
For the butter, combine all of the ingredients in a bowl. Spoon onto a sheet of plastic wrap and roll it into a log. Place in the fridge to set up for a minimum of 30 minutes.
Soak the wood chunks for a ½ hour.
Preheat the grill to 500ºF on one side and leave the other side off. If you are working with a charcoal grill, push the coals to one side and leave the other side clear.
Squeeze the excess water from the chunks and combine with the dry wood chips. Place in tin foil and make sealed pouch. Using a fork, poke holes in both sides of the pouch and place directly on top of the heat source. If using charcoal, wait until coals have turned to white ash and sprinkle wet wood chips directly onto coals.
Close the lid and wait for smoke. Reduce the heat to 200ºF-100ºC.
Place the corn on the far side of the grill, where there is no direct heat. Close lid and smoke for approximately 40 minutes until kernels are plump and tender.
Remove the string from the corn and serve hot with the cheese butter.
Yield: 6 servings
6 ears of corn
Butter
3 ounces of room temperature butter
1 ½ oz of shredded sharp cheddar cheese
¾ oz of spring onion, finely chopped
½ teaspoon of Worcestershire sauce (2.5ml)
2 teaspoons of white wine (10ml)
Dash of chili powder
Dash of black pepper
6 cups of apple wood chips
Pull the husks down away from the corn but leaving the base intact. Remove the silk. Rinse the corn and pull the husks back up and secure in place with kitchen string. Soak the corn in a large pot of water for 30 minutes.
For the butter, combine all of the ingredients in a bowl. Spoon onto a sheet of plastic wrap and roll it into a log. Place in the fridge to set up for a minimum of 30 minutes.
Soak the wood chunks for a ½ hour.
Preheat the grill to 500ºF on one side and leave the other side off. If you are working with a charcoal grill, push the coals to one side and leave the other side clear.
Squeeze the excess water from the chunks and combine with the dry wood chips. Place in tin foil and make sealed pouch. Using a fork, poke holes in both sides of the pouch and place directly on top of the heat source. If using charcoal, wait until coals have turned to white ash and sprinkle wet wood chips directly onto coals.
Close the lid and wait for smoke. Reduce the heat to 200ºF-100ºC.
Place the corn on the far side of the grill, where there is no direct heat. Close lid and smoke for approximately 40 minutes until kernels are plump and tender.
Remove the string from the corn and serve hot with the cheese butter.
Yield: 6 servings
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