This kitchen staple is the flavor of the grilled corn is like magic (it's not butter)

Summer is the time for sweet corn. ) Maybe a fast, maybe a quick, maybe a quick, maybe a quick, maybe a quick, maybe a quick preparation. Source and butter– But sometimes the best way to evaluate the summer scalp is to shake things and see where a little smoke can lead.

Fresh corn is sweet, juicy and boundary, but my favorite diet of my hand is smoking on a grill until deeply salty and charged around the edges. I throw almost anything over hot coal: Peach for saladTo corn breadTo tofuTo juicy hamburgersTo Fudgy brownies– (I admit, there are three different barbecues and smokers, and I knew I was shot at the same time like some kind of back yard Pitmaster Hydra, each of my heads was watching another grill.

It's not Elot but you know what Elote is

At first glance, this smoky grilled corn can remind you maize-This is the glorious, messy Mayo-compressed Mexican street corn. But while this recipe borrows Elote's best flavors -creamy Mayo base, Lime juice, chile heat -, Cotiaja and Cotija's usual crew (garlic and cream), it chases the taste of pure smoke as a mission.

And in order to really get this taste to stick to corn, you have to start thinking like a smoke scientist.

Why mayonnaise is the secret of smoking loicer corn?

You have to throw it out for a moment. The smoke doesn't just stick to the food because it wants it. Not romantic. This is chemical. The compounds in wood smoke are lipophilic (love fat) and hydrophilic (love moisture). This means that smoke is best attached to wet and/or fatty foods. Dry surfaces? They refute all the beautiful smoky goodness.

So what is the solution? It glues the corn into something that is rich and wet before it still hit the grill. Enter: mayonnaise. The greasy emulsion promotes moisture content, protects the seeds and provides a cozy, tasteful space for the smoke particles. And when with lime juice, chile powder, a little sugar and black pepper spikes? This mayo is not only functional – fine.

Applying mayonnaise to smoked corn is the best way

This recipe is not just about throwing Mayo on corn and hoping for the best – here is the technique. The two -stage thread is what makes corn unforgettable. It works like this:

1. Before a brilliance, his word: The first coating of seasoned mayonnaise continues before the corn reaches the grill. The mayonnaise acts as a moisture contents that keep the corn gentle, while the fat helps and absorbs smoky compounds from the grill. It's like a primary smoke taste, plus starts layering of spice, acidity and richness from get-go.
2. Staler after grilling: After the corn is completely cooked inside, with a few blisters with golden brown patches, it gets a second generous brush from the Mayo mixture. This final coating results in a shiny surface and a bold taste, doubling chile heat, limey zipper and delicious wealth. Messy, creamy and basically a corn version of the bowl cleaning.

In short, a smoke, a spot for the swagger. Don't miss it either.

Aroma flexibility

Of course, this Mayo base is lime and leans with chile, but the beauty of this recipe is that it is a technique, not the exact taste. The Slath-and-Smoke method will work with almost any taste profile. Here are some ideas to get started:

• Barbecue -Tones: To Mayo, add a spoonful of favorite barbecue sauce, apple vinegar and a sprinkle smoked peppers.
• Spicy and sweet: Mix a two tablespoons of hot honey, maple syrup or sriracha for two tablespoons of hot heat.
• Medicine: Replace chile powders with a tablespoon of minced garlic, thyme, basil or chives.
• Creamy and cheese: For an extra blow, mix a quarter and a half cup of grated parmesan, cotija or even blue cheese into the maintained Mayo mixture and divide the corn after grilling.

No matter how you season, Mayo + indirect Heat + Smoke = Delicious.

Some technical notes for smoky success

You don't need a fashionable gear to pull this off – just a grill, a foil pack and some trees. I like to use fruit trees such as apples or cherries for their slight, slightly sweet smoke, but more confident mesquite or hickory will also work well in this recipe if you prefer.

And make sure not to soak the wood chips. Soaking only delays burns and gives steam instead of smoke. Here you want the tree to burn quickly and aggressively. This recipe relies on a quick, tasteful smoke explosion in the first 15-20 minutes of indirect cooking, so it is better to skip the water and let the chips light up and grab it.

I prefer wood chips rather than larger pieces because they light up faster and create the taste of concentrated smoke we follow. Even so, if only pieces of wood are, go forward and use them or two three-inch pieces will do the trick. Just know that they take a little longer to start, so set the preheating time accordingly. Here is the structure of the wood chips:

• Charcoal grill: Make a foil pack from a dry wood chips and place directly on hot carbon.
• Gasses: Put the foil pack on the primary burner before preheating. (The primary burner is the burner you first light, connected directly to the gas pipeline.)

After visible smoking (and the grill runs around 350 ° F), arrange the corn on the cooler side of the grill to cook gently while soaking this beautiful smoke. After 15-20 minutes, finish the corn on the hot side to receive these spotted, caramelized grill signals. As a result, the corn is smoky, juicy and deeply caramelized, just enough spice to touch another ear – even if there are two.

So next time you find yourself with a perfect summer corn, miss the smooth butter and try this smoky, growing drug. Maybe keep some extra napkins well.

Cooking method
(Keep on the screen awake)

• 1 cup Wood chips, preferably fruit tree such as apples or cherries (See notes)

• 3/4 cup (90 ml) mayonnaise

• 1 tablespoon (15 ml) lemon juice

• 1 teaspoon sugar

• 1 tablespoon Diamond crystal kosher saltshared; For table salt, use half a quantity

• 1/2 teaspoon fresh ground black pepper

• 1/2 teaspoon Ancho or Guajillo chile

• 1/4 teaspoon Earth Cayenne

• 8 ear maizeshell and silk removed

• 2 tablespoon (6 g) chopped fresh corianderbasil or parsley leaves

1. Pack a large piece of heavy load-bearing aluminum foil in a 8-inch 1/2 inch foil. (Make sure the chips do not plug the holes into the side or bottom of the package.) Cut 2 uniformly placed 2 -inch gap on top of the pack.

2. For charcoal grid:

   Open the bottom vent completely. Fill a large chimney starter with 2/3 full charcoins (4 quarters) and light starter. If the upper carbon is partially covered with ash, pour half of the grill evenly. Place the wood chips pack on the coal. Set the cooking grid in place, cover and open the ventilation of the cover completely. Heating is heated until hot and wood chips smoke, approx. 5 minutes.

   For gas grid:

   Remove the cooking grid and place the wooden chip pack directly to the primary burner. Place the grid in place; Turn all burners high; covering; And heat the grid until the hot and wood chips smoke, approx. 15 minutes. Leave the primary burner at medium to high levels and turn off the other burners. Set the primary burner if necessary to maintain the grill temperature 150-175 ° C (300 and 350 ° F).

3. While the grill heats up, combine the mayonnaise, lime juice, sugar, 1/2 teaspoon salt, pepper, chile powder and Cayenne in a medium bowl. With the dough brush, the corn is made with half the mayonnaise mixture. Sprinkle the corn evenly with the remaining 1/2 teaspoon of salt.

4. Clean and oil cooking grid. Order corn on the cooler side of the grill. Cover and cook until the corn is gentle and the color is darkened and spotted brown, for 15-20 minutes, the cooking halfway halfway.

5. Move the corn on the warmer side of the grill and cook, uncovered, occasionally, until the spotted brown for 5-6 minutes.

6. He passes the corn to serve the bowl. Brush with the remaining mayonnaise mixture. Sprinkle with coriander, basil or parsley if necessary. Serves.

Special equipment

Charcoal or gas grid, 1 cup of wood chips (preferably apple or cherry wood or 2 inches) wooden pieces, chimney starter when using charcoal grille, grill, dough bone

Note

This recipe can be reduced to serve 4.

If you want to use wooden pieces instead of charcoal grid, replace the two 3 -inch wood pieces for the wood chips pack.

Make-Head and Storage

The mayonnaise mixture can be moved and cooled in airtight container for up to 3 days.

Smoked corn is the most suitable pipeline, but can be safely stored in airtight container for up to 4 days.