Wednesday, June 16, 2010

Honey-Butter Cornipops

I happen to think that an ear of corn is just wonderful on its own. Clearly a good boil and (maybe) slathering with butter is all one really needs to enjoy the summer’s best golden kernels. This recipe is really fun, though. Little corn-kebabs that are great for a summer BBQ when you aren't really into boiling a huge pot of water and steaming up your kitchen. This is just a little something special that manages to be sweet and salty and fresh. You can throw them on the grill for a few minutes per side or use a griddle on the stove top like I did (it was raining, remember?) The corn is juicy inside and has a sweet, charred outside that I sprinkled with salt. This is especially great for perking up ears of corn that you discover are looking a little less than amazing. It takes some elbow grease to chop them up, but then it's smooth sailing from there. Plus, they are just so darn cute.
Honey-Butter Cornipops
2 ears of corn (I got about 6 cornipops from each ear)
1 Tablespoon honey
2 Tablespoons butter

1. Peel the corn and chop them up into discs.
I used my much-neglected clever for this job and I felt oddly like Mrs. Lovett wielding that thing.
2. Put the corn discs into a microwave safe bowl with about an inch of water and microwave for 4 minutes or so until they are slightly tender.
3. Melt honey and butter together in the microwave for 30 seconds.
4. Use skewers to make little lollipops with the corn discs. You use a little force to get the skewers to hold onto the corn husk, but once they do, it is a pretty solid fit. Also, if you are putting then on your grill, make sure to soak the skewers in a glass of water first so that they don't burn up.
5. Brush with the honey-butter mixture on both sides.
6. Sprinkle with salt and they are ready for the heat.
7. I used my gigantic griddle pan, but they would be even better on the grill.
8. Get them nice and charred on both sides and on their edges before removing them to a plate.
10. Pass the skewers around and enjoy!

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