Curry corn on the cob
I have been living with my friend Hiroshi for the last month that I have been apartment hunting in New York. He had a party last weekend and everyone pitched in to make some food. Unfortunatly I was having so much fun I failed to photograph most of it, but I did manage to get a shot of what I cooked.
They had a barbecue going, so I decided to grill some corn. I soaked the corn in water for about 1/2 hour to prevent the husks from burning, and then put them directly on the charcoal. Keeping watch so that the husks did not catch fire i rotated them until they were completely dry, and then moved them to the other side of the grill where there were no coals to finish.
After they were cooked, I coated them in butter, salt, pepper and curry roux. I had never made this before, so I did not go crazy with the curry, but next time I will use a little more. It came out really well, the smoky grill flavor with the curry and butter.
I never soak them, but we also use a gas grill, and I put it on the grating. If it burns a little, it burns, but generally, especially if bought in season from a local farmers market, it won’t burn, the leaves are packed full of so much water, that they just don’t.
I usually would not soak them either, but I decided to actually put them in the coals, so that we could barbecue other items on the grate.
Curry corn on the cob? Oh dude, that sounds REARRY good!!
In Japan they have curry everything, but I haven’t seen corn on the cob. BUT, the corn here is horrible. How I long for corn from the good ol US of A!
But, then again, there is no shortage of CHO TABETAI mono here!!
KyotoFoodieć®Peko