We took a technique that’s typically used for bratwurst and applied it to corn—with amazing results. You can save the beer after poaching the corn and use it for poaching brats or for steaming peel-and-eat shrimp.

Julia Levy
This Story Originally Appeared On cookinglight.com

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Jennifer Causey

Recipe Summary

active:
30 mins
total:
30 mins
Yield:
Serves 8 (serving size: 1 ear corn and about 1 1/2 tsp. butter mixture)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat grill to medium-high (about 450°F). Coat onion slice with cooking spray; grill, uncovered, until charred and tender, 3 to 4 minutes per side. Transfer to a small bowl, and cover with plastic wrap. Let stand until fully tender, about 10 minutes. Keep grill hot.

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  • Meanwhile, bring beer to a boil in a large Dutch oven over medium-high; add corn, and return to a boil. Remove from heat; cover and let stand until corn is mostly tender, 5 to 8 minutes. Drain.

  • Finely chop onion slice. Stir together onion, butter, mustard, salt, and pepper. Shape into a 4-inch log; wrap in plastic wrap, and chill until ready to use.

  • Grill corn, uncovered, turning often, until charred and fully tender, 5 to 6 minutes. Drizzle hot corn with vinegar, and serve with butter mixture.

Nutrition Facts

142 calories; fat 6g; saturated fat 3g; protein 4g; carbohydrates 20g; fiber 2g; sugars 7g; added sugar 0g; sodium 320mg; calcium 0 1% DV; potassium 0 8% DV.
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