Happy 4th of July!
We wish everyone a wonderful holiday weekend with family & friends and to start the celebration, we are sharing a BBQ favorite from Heat & Smoke.
Food Photographer, Dean Cambray's
BBQ Roasted Chilli Corn
Dean Cambray: "We got chatting about BBQ favorites and I offered them a recipe popular for its deliciousness and ease from Heat and Smoke. "
Roasted Chilli Corn brushed with chipotle mayonnaise and sprinkled with Parmesan is a crowd-pleaser that will quickly become a family favorite.
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| (c) Dean Cambray Photography |
Method
Have that chipotle mayo handy and grate (on a microplane grater,
which keeps it very light) a generous slab of good Italian parmesan
(ideally, reggiano). Now, peel back the husks of as many cobs of corn as
you plan to serve and leave them attached to the cob. If you have done
it correctly, each will look like an adman’s ponytail, and will make
excellent handles for the corn. Remove and discard any silk from the
cobs.
Still using a hot grill set for direct grilling, position the cobs –
neither oiled nor seasoned on this occasion – on the grill,
perpendicular to the grill bars, and with the husks protruding from the
hood when you lower it.
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| (c) Dean Cambray Photography |
After a minute and a half raise the hood, turn the cobs through a
quarter of a turn by twisting the ponytails, and lower the hood.
Do this each minute for about 6-8 minutes, or until the cobs are
golden and flecked with blackened kernels. Lift the cobs off the grill
and on to a platter.
To serve the corn, brush each hot cob with the chipotle mayo and
sprinkle with parmesan. And no, don’t think too hard about it before you
have tasted it.
The chipotle mayo miracle
When someone uses the word “miraculous” in food circles these days, they are probably about
to tell you about a Mexican product called chipotle (pronounced: chip-oat-lay) chillies – dried, smoked jalapeños. They are excellent in dried form, often sold ground as a fiery powder, but the best way to buy them is as tinned, whole chillies or peppers, reconstituted in a tomato-based sauce called adobo. Buy a case of small tins of these just as soon as you have finished reading this, and your life will improve.
to tell you about a Mexican product called chipotle (pronounced: chip-oat-lay) chillies – dried, smoked jalapeños. They are excellent in dried form, often sold ground as a fiery powder, but the best way to buy them is as tinned, whole chillies or peppers, reconstituted in a tomato-based sauce called adobo. Buy a case of small tins of these just as soon as you have finished reading this, and your life will improve.
Chipotle mayonnaise, pictured below, has an infinite number of
delicious applications – as a dip for grilled vegetables as well as a
spread for grilled meat sandwiches or for life-altering burgers and
mushroom sangers. So open a tin, remove four whole chillies, remove any
stem ends and finely chop the whole chillies, seeds and all. Add them,
with a spoonful or two of the adobo sauce, to 8-10 tbs bottled mayo,
such as Best Foods or Hellmann’s. Add 2 tbs of sour cream and combine.
Store this, covered and refrigerated, in a non-reactive container. And
if, for any reason, you find this mixture a bit fierce, simply reduce
the heat by adding more mayo and sour cream. Or if you want heat, more
chillies and adobo sauce. You are in charge here.
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| (c) Dean Cambray Photography |
Dean Cambray
Food Photography
Represented Nationally by
KS Reps
Katie Swanson, Artist Representative
