The corn was mostly husked except for the last layer of husk, then dry roasted at 450°F with other ingredients. If I want more color on the corn kernels, should I have removed all the husk so the kernels have direct contact in the hot pan? Or should I have done it this way except given it more time to roast and rotated it more?
Recipe:
●Dry roast: 1# + 12oz roma tomatoes, 2 ears sweet corn, 1 white onion (2 white onions bc they were small), 2 cloves garlic (1 clove cut in half bc it was big), 1 poblano. Garlic needs only 4 or 5 mins per side on 2 sides, other ingredients need longer.
●Cover roasted ingredients and wait until cool. Remove unwanted skins, seeds, and stems. Cut kernels off corn.
●Blend: roasted garlic, 1 of the tomatoes and juices from the dry roasting pan, 1 tsp salt, 1 + 1/2 carolina reapers
●Process remaining tomatoes, onions, and poblano until desired chunkiness.
●In a sauce pan, heat a splash of oil over medium heat. Add 1 dash cumin, 1 dash coriander seed, and 2 dashes smoked paprika. Toast spices a few seconds, then add blended mixture, chunky mixture, and corn kernels.
●Bring pan contents to a simmer and simmer 10 mins.
●Chill pan contents in the fridge (or freezer to make it chill faster). When cooled, mix in juice of 2 limes and chopped cilantro (parsley bc I somehow grabbed the wrong thing at the store) to taste.
by BrananellyCIVJrSrV
5 Comments
Recipe:
●Dry roast: 1# + 12oz roma tomatoes, 2 ears sweet corn, 1 white onion (2 white onions bc they were small), 2 cloves garlic (1 clove cut in half bc it was big), 1 poblano. Garlic needs only 4 or 5 mins per side on 2 sides, other ingredients need longer.
●Cover roasted ingredients and wait until cool. Remove unwanted skins, seeds, and stems. Cut kernels off corn.
●Blend: roasted garlic, 1 of the tomatoes and juices from the dry roasting pan, 1 tsp salt, 1 + 1/2 carolina reapers
●Process remaining tomatoes, onions, and poblano until desired chunkiness.
●In a sauce pan, heat a splash of oil over medium heat. Add 1 dash cumin, 1 dash coriander seed, and 2 dashes smoked paprika. Toast spices a few seconds, then add blended mixture, chunky mixture, and corn kernels.
●Bring pan contents to a simmer and simmer 10 mins.
●Chill pan contents in the fridge (or freezer to make it chill faster). When cooled, mix in juice of 2 limes and chopped cilantro (parsley bc I somehow grabbed the wrong thing at the store) to taste.
looks like you have a gas flame, no? if you wanted more color just turn it on high and start charring it directly on the flame
this is how i do it: microwave corn, in the husk for 5-6 minutes. don’t get snooty about the microwave, you’re just steaming them. let them cool for a bit, shuck the corn, and then char over gas range directly on the grates.
I’m sure the house smells wonderful
I do it over my open flame on the stove.
I soak my corn in water for a few minutes and throw it directly onto the grill. Perfect. Cut the bottom off, squeeze the husk at the top and PLOP, a silk-free ear ready to eat.