Archive for May 31st, 2012

The Argentinean herb mop chimichurri is typically basted on beef and gives one of the world’s richest meats a fresh, piquant makeover. In this recipe, the same flavor of herbs and chiles souses ears of grilled corn, and the same phenomenon happens. What once was sweet and starchy is refreshed, perfumed with herbs, and cleansed with a scrub of hot chiles.

TIMING
Prep: 5 minutes (plus 5 minutes for rub)
Grill: 12 to 15 minutes.

BBQ TOOLS AND EQUIPMENT
– Long-handled tongs.

THE GRILL
Gas: Direct heat, medium-high (400° to 450°F)
Clean, oiled grate
Charcoal:
Direct heat, light ash
12-by-12-inch charcoal bed (about 3 dozen coals)
Clean, oiled grate on lowest setting
Wood:
Direct heat, light ash
12-by-12-inch bed, 3 to 4 inches deep
Clean, oiled grate set 2 inches above the fire.

INGREDIENTS (MAKES 6 SERVINGS)
Oil for coating grill grate
6 ears unhusked corn
1 tablespoon olive oil
2 tablespoons fresh lime juice
¼ cup Green Chimichurri Rub.

DIRECTIONS
1. Heat the grill as directed.
2. Brush the grill grate and coat it with oil. Put the corn on the grill, cover, and cook until the husks are charred and you can hear the juices from the corn sputtering inside, 12 to 15 minutes, turning every 3 or 4 minutes.
3. Meanwhile, mix the olive oil, lime juice, and Chimichurri Rub in a small bowl.
4. Let the corn cool for a few minutes. Grasp each ear with a dish towel and peel off the husk. Serve the ears slathered with the chimichurri mixture..

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