charred lime-infused corn
Recently I tried this easy recipe for grilled corn. The subtle summer ingredients blend together to lend a fresh palette when served with chicken or steak. It is a very quick glaze that adds immense flavour to grilled corn. There are lots of easy ways to present this side, I chose to tear up some cilantro and lay the cobs across the plate. The instruction that I have been receiving at Le Cordon Bleu in Ottawa has been fantastic. I have learned many new techniques for presenting dishes. The instructors also place a lot of emphasis on the importance of plating, claiming that, "You eat with your eyes first."
4 ears fresh sweet corn, peeled
2 teaspoons vegetable oil
1 tablespoon fresh lime juice
1 tablespoon hot sauce
1/4 cup fresh cilantro, finely chopped
2 teaspoons jalapeño, seeded and minced
1/2 teaspoon sugar
salt and black pepper to taste
1. Preheat grill to low heat.
2. Coat corn with oil and grill, covered, until tender, turning often.
3. Whisk together lime juice, hot sauce, cilantro, jalapeno, and sugar in a bowl. Season with salt and pepper.
4. Allow corn cobs to cool slightly before brushing on half of the glaze and slicing the kernels off of cobs. Toss kernels in remaining dressing to coat. Serve hot on a bed of coarsley chopped cilantro.