Tuesday, July 9, 2013

How To Make Beer Braised Corn on The Grill and an Easy Tex Mex Corn Salsa

Salsas tend to brighten up during the summer with vivid colors and fresh flavors.  Plain ole "stick a corn nacho chip in me" tomato salsa takes a back seat to seasonal fruit and vegetable salsas.   A colorful bounty like this salsa I made not only tastes good, it's good for you.

Stoneware by Stony Claystation, Lenior City, TN. 

In general, eating a brightly colored diet is more healthy for you, as noted in the article Color Me Healthy - Eating For A Rainbow of Benefits in Today's Dietitian.  Of course, it is relative because eating a pound of Skittles doesn't count, I don't care how colorful they are.  

I used the beer braising method for the corn part of this salsa.



Grilled Corn Salsa

by www.nibblemethis.com
Prep Time: 40 min
Cook Time: 20 min

Ingredients (4 cups)
    for the corn
    • 3 ears yellow corn, husked and de-silked
    • 1 beer (I used a Dos Equis)
    • 1/4 cup butter
    • 1/2 tsp chili powder
    • 1/4 tsp salt
    • 1/8 tsp roasted cumin
    • 1/8 tsp garlic powder
    for the salsa
    • 2 cups diced tomatoes (about 4 small vine tomatoes)
    • 1 small red onion, peeled and diced
    • 1 jalapeno, roasted, peeled and deseeded
    • 1/4 cup cilantro, chopped
    • 1/2 tsp salt
    • 1/2 tsp black pepper
    • 1/2 tsp sugar
    • 1/2 tsp taco seasoning
    • 2 Tbsp lime juice
    • 1 Tbsp canola oil
    Instructions
    1. Preheat a charcoal grill to 400f.
    2. Once the grill is preheated place a 8 x 8 stoneware or foil pan in the grill and add the beer, butter, and seasonings.
    3. Place the corn on the grill grates and cook for 10 minutes, turning frequently (about every 2 minutes) for even charring. Each time you turn an ear, roll it in the baste pan and return it to the grill.
    4. Put the corn in the pan, carefully remove from grill and seal tightly with foil. Return the pan to the grill for 5 minutes. Remove and let rest, covered, for 15 minutes.
    5. Remove the corn from the cob and put in a large bowl. To remove the corn from the cob, hold the cob upright securely with a holder and run a sharp knife down each side.
    6. Add the remaining ingredients and toss to coat.
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    I like beer braised corn on the grill because
    • It doesn't require a long prep time like some recipes that require brining the corn.
    • It produces a reliable result.  Lightly charring corn gives it a sweeter flavor but overdone grilled corn is dry and bitter.  That's all on the cook.  This method is more forgiving for the novice griller because it lets you get the char and then finish cooking the corn with braising, so it's less likely to burn or dry out. 
    • It is flavor flexible.  This time these were going in salsa for tacos so I used a Mexican beer and a Southwestern seasoning.  Last time it was BBQ so I used a light beer and BBQ rub for the seasoning.  
    The basic premise is simple.  Preheat your charcoal grill to 400f.  Place a pan (see third step about size) with 12 oz beer, 1/4 cup of butter, and 1-2 tsp of seasoning on the grill. 

     
    Grill the corn direct for about 10 minutes, rotating them every 2 minutes or so.  Each time you turn them, roll them in the butter mixture before going back on direct heat.   This layers on the flavor while keeping the corn moist.


    Pan size:  You want a pan just big enough to hold the corn.  A brownie pan is just about perfect for 4-5 ears.  If your pan is too big, the liquid will evaporate more quickly.  Ideally you want about 1/2 inch deep of liquid at the beginning.   If you are doing a ton of corn you could use a steam pan if you have the room on your grills.  Stoneware is ideal.


    After 10 minutes, put all of the corn in the pan, seal tightly with foil (BE CAREFUL - HOT) and cook for a few more minutes.  Then remove and let it rest sealed in foil.  This will lightly braise it and keep it all warm for 30 minutes or so while you finish grilling dinner.

    While the corn finished, I threw on some jalapenos to roast.  Love that smell!

    Red, purple, green, and yellow - lots of pretty phytochemicals!

    You can buy a tool to strip the corn but a sharp knife makes quick work of it.


    Do you liven up your salsas during the warmer months?   My favorite is obviously corn (sometimes black beans and corn), what are your favorites?

    13 comments:

    1. This is a beautiful way to serve up a summer salsa. Not just the colors in this salsa but the flavors and textures too.

      Velva

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    2. It all looks delicious and I'm not surprised you prefer Dos Equis as one of the most interesting men in the world.

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    3. I love corn salsa especially on some plump scallops but....it's meat here so I could just as easily have this on my tacos. I definitely need to try this method of corn cooking!

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    4. I love this idea... I will definitely try this next time I make corn on the grill. I have found a way that keeps it pretty moist, but this way sounds even more flavorful and fun!! Thanks for sharing!

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    5. I love this idea. I can't wait to try this the next time I grill corn! I have found a great way to grill it and keep it moist, but this sounds even more flavorful and fun!! Thanks for sharing!

      (P.s... sorry if this came through twice, having computer issues this morning!!)

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    6. In Colombia we always grill our corn,Chris!What a beautiful and delicious salsa! Love the dishes!

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    7. Skittles are a perfectly valid color I'll have you know. GREG

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    8. This looks fantastic Chris. The colors are so vibrant and the flavors must be fantastic. You know how I love salsas.

      We must be on the same wavelength, because I'm posting about corn with grilled shrimp and tomatoes this morning.
      Sam

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    9. Beautiful looking salsa. I love to grill the ingredients for my salsas, it just gives it another depth of flavor. Don't often used corn in mine much, but I'm going to try your version out for sure.

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    10. Bright, colorful, flavorful, and super delicious. The perfect salsa!

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    11. I wish I liked food more, you take the prettiest pictures.

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    12. Fabulous recipe Chris. I love that top photo with the chunk of charred two rows of corn in the front. I'm pinning this one to make in a couple of weeks when our Colorado Sweet Corn finally arrives in our markets. I'm such a sweet corn snob, I won't eat anything else.

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    13. Oh man your photos are gorgeous! I love a good grilled corn on the cob... I yearn for summer just for corn on the cob! That salsa seriously looks and sounds amazing. You're telling me that skittles aren't good for me?!?! :) Too bad, but at least this colorful salsa is. It has everything that I love in it! And I'm so intrigued by this beer-braising method for grilling corn. I would have never ever ever known that! I love your site because it's so appealing to the eye AND I learn so much from reading your posts!

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