Fresh take on grilled corn: Tequila

Jessie and I grill flank steak on a regular basis, and almost always grill sweet corn with it. Tonight, at Jessie’s prompting, I tried something a little different with the corn.

First, here’s my typical procedure for grilling sweet corn: Peel back the husks, making sure to not remove them completely. Remove the silks (I use a corn brush that I found at an Amish hardware store) and carefully put the husks back in place. Soak the ears for an hour or more in cold water, making sure they’re completely submerge. Then place on a hot grill, turning regularly for 10-15 minutes, or until heating throughout. I like to keep a spray bottle of water close by to keep flare-ups at bay.

But tonight I didn’t grill the corn that way. I cut the kernels from the ears and was going to cook the corn in aluminum foil with butter, lemon and salt. At the last minute, Jessie suggested I put some tequila in there, too. In the end, it was a good suggestion, though I hesitated.

The acid and alcohol from the lemon juice and tequila bring out the sweetness of the corn and the butter and salt bring out its savory qualities.

Here’s what you need for two people:

  • 2 ears of fresh sweet corn, desilked, with the kernels cut off in a bowl (you’ll actually use the kernels, so you can toss the skeletons)
  • 1 Tablespoon of butter at room temperature
  • 1 Tablespoon of freshly-squeezed lemon juice (about half a lemon)
  • 1 teaspoon tequila (I used Milagro Silver)
  • Kosher salt
  • Aluminum foil

What to do:

  • Combine the corn, butter, lemon juice and tequila in a bowl. Mix until the butter is evenly coating all the kernels.
  • Sprinkle a healthy heaping of salt over everything.
  • Wrap the mixture tightly in aluminum foil.
  • Place in the upper rack of a hot grill for 10 minutes, or until heating through.
  • Sprinkle additional salt over the top (if needed) and serve with a grilled meat or more grilled veggies.

Related posts:

  1. Sweet corn with pea shoots
  2. Foil-baked potatoes on the grill
  3. Easy steak in brown ale sauce
  4. Real ‘popcorn’ chicken
  5. Pork with Riesling and shallots

About the Author

Owner of a graphic design firm specializing in magazine design and wannabe chef. Former resident of Belgium, the United Kingdom and...North Dakota.