Crisp Catering Recipes
Grilled Corn on the Cob
BACON WRAPPED CORN ON THE COB
Ingredients
- 3 slices of Applewood Smoked Bacon (partially cooked)
- 3 ears corn
Directions
Gently pull back the husk exposing the corn. Do not remove the husk. Remove the corn silk and use a brush to make sure all the silk is removed. Bring husks back up around corn and soak the corn with the silks removed in cold water for 30 minutes. This will prevent the husks from charring. Preheat a grill to medium heat. Remove from the water and pat dry. Gently pull husks back from the corn. Take a strip of bacon and wrap it around the corn. Fold the corn leaves back over, covering the bacon and corn. Tie the leaves with string and repeat the process for each ear of corn. (Trim the string so it doesn't fall into the fire.) Place the ears of corn on the hot grill and cook, turning occasionally until bacon is cooked and corn is tender, approximately 15 to 20 minutes.
GRILLED CORN ON THE COB WITH PEACH HABANERO BUTTER
Ingredients
- 1 peach, peeled and coarsely chopped
- 1/4 cup peach nectar
- 1 tablespoon honey
- 1/2 habanero chile, seeded
- 1 1/2 sticks unsalted butter, softened
- 2 tablespoons packed cilantro leaves, chopped
- 1/2 teaspoon kosher salt
- 8 ears of corn
Directions
- Light a grill or preheat a grill pan. Grill peaches for 3 min on a med frame. Then cool and chop. In a small saucepan, combine the chopped peaches with the peach nectar, honey and habanero chile. Bring to a simmer and cook over moderate heat, stirring occasionally, until the peach is very soft, about 10 minutes. Transfer to a food mill and puree until smooth. Strain the peach puree into a small bowl and let cool, about 30 minutes.
- Wipe out the food mill. Add the cooled peach puree along with the butter, cilantro leaves and salt and puree until smooth. Scrape the peach butter into a small bowl, cover and refrigerate until chilled, about 30 minutes.
- Pull the corn husks down to the base of the stalks, leaving the husks attached. Discard the corn silk. Using butcher string, tie back the husks. Fill a large bowl with cold, salted water and submerge the corn for 10 minutes.
- Drain the corn but don’t pat dry. Grill the corn over moderate heat, turning occasionally, until tender and browned in spots, about 12 minutes. Transfer the corn to plates, spread with the peach-habanero butter and serve.
GRILLED CORN ON THE COB “BUFFALO STYLE”
Ingredients
3 Cups Wing Sauce
½ cups melted salted butter
½ pound softened salted butter
½ cup of creamy bleu cheese
Pinch black pepper
Fold Together
Directions
Gently pull back the husk exposing the corn. Do not remove the husk. Remove the corn silk and use a brush to make sure all the silk is removed. Bring husks back up around corn and soak the corn with the silks removed in cold water for 30 minutes. This will prevent the husks from charring. Preheat a grill to medium heat. Remove from the water and pat dry. Gently pull husks back from the corn. Fold the corn leaves back over. Tie the leaves with string and repeat the process for each ear of corn. (Trim the string so it doesn't fall into the fire.) Place the ears of corn on the hot grill and cook, turning occasionally until corn is tender, approximately 12 minutes.
Combine Wing sauce 11/2 cups melted butter mixed together and put in a grill safe metal container and placed on the grill to simmer for 3min. After Corn is grilled submerge corn in a hot sauce and butter mixture for 3 min. To serve corn slather your favorite chunky bleu cheese butter on the corn and serve
