GRILLED CORN

SERVING: 10 Servings

 

INGREDIENTS:

 

Grilled Corn

  • 10 ears corn, husks removed
  • 1/2 cup extra virgin olive oil
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 2 tablespoons chives, chopped

Cornbread Butter

  • 1 tablespoon TABASCO® Original Red Sauce
  • 2 cups leftover cornbread
  • 1 cup heavy cream
  • 1 cup milk
  • 1/2 teaspoon salt
  • 1/2 lb. butter, diced

Popped Corn

  • 2 tablespoons canola oil
  • 1/4 cup popcorn kernels
  • Salt to taste

 

PREPARATION:

 

GRILLED CORN

  • Bring a large pot of salted water to a boil. Blanch corn in boiling salted water for 5 minutes. Remove corn from water and rub with oil and season with salt and pepper. Grill the corn on medium-high, turning until all sides are lightly charred.

CORNBREAD BUTTER

  • Place cornbread, cream, milk, and salt into a small pot and simmer until all cornbread is soft (approximately 10 minutes). Transfer to a blender; slowly process gradually turning up the speed until the mix is very smooth. Add TABASCO® Sauce and then slowly add the cubes of butter until all butter is emulsified into the mixture.

POPPED CORN

  • Heat canola oil in a medium pot. Once hot, add the popcorn kernels and cover with lid. Once you hear the popping slowing down, pull the pot off the heat. Season with salt.

SERVING SUGGESTION

  • To plate, cut the grilled corn into 4 pieces, drizzle with the cornbread butter and top with popcorn and chives.