LUCY BURDETTE: I introduced you to Paseo Restaurant in Key West last spring, when I shared a homemade version of their Caribbean grilled chicken salad. Last week, after describing another of their specialties in my draft of MURDER WITH GANACHE, I got a strong hankering to try to replicate their grilled corn. Of course, I didn't have their recipe, but I could look at the online menu and see how it was described and look at the photos.
And then I checked out Bobby Flay's recipe for grilled corn. And then I experimented with two ways of cooking it--first stripping two ears, slathering with sauce, and wrapping with foil. Second, I stripped the husks back on two ears without detaching them, cleaned out the silk, and then grilled the ears in their husk wraps.
4 ears of corn
3-4 Tbsp butter
1 Tbsp olive oil
grated fresh Parmesan cheese
3 Tbsp minced fresh cilantro
1/2-1 tsp smoked paprika
salt and pepper
Mash all the ingredients together. You may of course feel free to add other seasonings that appeal to you.
For corn grilled in its husk, strip the outer husks to the bottom without removing them from the stalk. Clean off the silk. Pull the husks back up over the corn and soak for 10 to 20 minutes.
If you are grilling corn wrapped in foil, simply remove husks and silk. I did soak this corn too, but not sure this step is necessary.
With both methods, slather the corn with the butter mixture and then rewrap in husks (tie them off with a strip of husk) or foil.
Grill on medium heat for 15-20 minutes, then enjoy! We rated the taste to be very similar with the two methods. So next time I think I would stick with the easier foil wrap.
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