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
8 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.
I found that microwaving corn keeps a lot of the sweetness.
Soak corn put on grill, or roast
Edit’ roast mostly in husk, finish on grill with husk pulled as flavor desired**
I always soak and just eat my corn cooked in husk or sometimes peeled back to finish with aome grill mark love.
Why not fpr salsa!!
New to group, hi all!
It looks fine to me, and you can put some oil on it if you want it to develop more color. Other than that, the main concern is whether it goes dry or not. I usually remove all the husk and cook it in a covered pan, like just a glass dish covered with foil for 45 minutes at ~360. My aim is low temp, long cooking, which doesn’t brown it. If you want to sear it a bit you need a higher temp. Perhaps do it on a grill or in a skillet.