Bobby Flay's Grill It! - Bobby Flay [32]
Put the butter in a food processor, add the spice mixture and Worcestershire sauce, and process until smooth. Season with salt and pepper. Scrape the mixture into a small bowl, cover, and refrigerate for at least 30 minutes or up to 2 days to allow the flavors to meld. Bring to room temperature before serving.
Spread the butter over the corn while the corn is hot.
Cuban-Style Corn
This is one of the wonders of south-of-the-border street food, and when traveling in those regions I’m tempted to eat it from every corner vendor I hear hawking the savory treat. I’ve seen corn prepared this way in Mexico, but I’ve consumed it the most during my visits to the Cuban neighborhoods of Miami. Traditionally, the mayonnaise is just a slick of rich glue to anchor a dash of chile powder, salt, crumbled cotija cheese, and a squeeze of fresh lime juice to each ear of corn. I prefer to mix up the mayonnaise with those ingredients (save for the cheese) along with garlic ahead of time so that all of those incredible flavors get a chance to meld before coating each kernel of corn. If you haven’t tried this yet, the combination of grilled corn and mayonnaise may seem a little iffy, but after one bite, you’ll see just how amazing it can be.
Serves 4
1½ cups mayonnaise
4 cloves garlic, finely chopped
2 tablespoons ancho chile powder
1 tablespoon fresh lime juice
½ teaspoon kosher salt
1½ cups grated cotija cheese
Perfectly Grilled Corn
Grated zest of 2 limes
Whisk together the mayonnaise, garlic, ancho powder, lime juice, and salt in a medium bowl. Cover and refrigerate for at least 30 minutes or up to 8 hours before using.
Spread the cheese onto a large plate. Brush eat hot ear of corn with some of the garlic–red chile mayonnaise, then roll in the cheese, and sprinkle with lime zest. Serve immediately.
fruit
Grilled Bananas with Dulce de Leche Ice Cream and Cinnamon-Orange Sauce
Grilled Apricots with Greek Yogurt, Warm Honey, and Toasted Walnuts
Grilled Banana and Nutella Panini
Grilled Nectarines with Maple Crème Fraîche
Grilled Peaches Foster with Crème Fraîche
Grilled Peaches with Red Wine Syrup and Amaretto Cookies
Rum Raisin Pear Packets with Chocolate Sorbet
Grilled Pineapple with Grated Chocolate and Toasted Hazelnuts
Grilled Pineapple with Pound Cake and Rum-Caramel Sauce
Grilled fruit might seem like a novelty to some, but it shouldn’t. The direct, searing heat of the grill can transform a piece of unremarkable fruit into one bursting with concentrated flavor. Fruit’s makeup is pretty basic. It contains two components: sugar and water. Grilling reduces the water and caramelizes the natural sugars in minutes. The process is so simple; when you have the grill fired up for your main course, why not take care of dessert at the same time? A quick glaze or a scoop of ice cream and you’re done! Some fruits also take well to savory preparations, so don’t think grilled fruit necessarily has to be dessert-only. I especially love a salad of grilled peaches or nectarines with blue cheese.
Make sure to select fruits that are substantial enough to hold their shape and texture when grilled. I like to use pineapple and stone fruits such as peaches, nectarines, plums, and apricots. When grilling the latter, choose fruit that is just slightly underripe so that it doesn’t fall apart. Don’t worry about the flavor being underdeveloped; the grill takes care of that.
There are just a few simple rules to remember when grilling fruit. For starters, make sure that the fruit is solid enough to hold together on the grill. Then, to prevent it from sticking, you will need to brush just a touch of oil onto the flesh of the fruit—and no extra-virgin olive oil here. Choose an oil that is as neutral tasting as possible so that it doesn’t impart any added flavor