First things first: I can take no credit for this recipe whatsoever. I saw it done at a Big Green Egg demonstration over at the barbeque and grill store that I frequent, and the person who demoed it said that they saw it done at an “Eggfest” in Pennsylvania. Yes, Big Green Egg owners have “Eggfests” … they are that hardcore.
Second things second: I have no idea why this is called “Splattercorn”. There is no splattering involved. So your guess is as good as mine.
Having taken care of all of that, Splattercorn is a really cool and different take on the old “roasted corn on the cob” standby. You might look at the ingredient list and raise a Spockian eyebrow at one of the items, but you really should give this a try. The “non-traditional” ingredients highlight the corn, bringing the sweetness of really good fresh kernels to the forefront. The corn definitely remains the main attraction here, and the added flavour really matches well with richer foods like hamburgers or steaks.
The recipe is dead simple, and all you grillheads will be happy to hear it also works over direct heat, with one minor caveat in the instructions (watch for the “Grillhead Alert” near the bottom). Ready for something different? Then check out the full details after the jump.
Print This Post
For every four cobs of corn you have, you will need the following:
1/4 cup of butter, room temperature. It needs to be completely soft
1 teaspoon of dijon mustard (a good spicy brown can be substituted here in a pinch)
1/2 teaspoon of worcestershire sauce
1/2 teaspoon prepared horseradish (make sure it is a finely shredded kind, you don’t want chunky horseradish)
1 cloves of garlic, finely chopped or mashed
a dash of fresh ground pepper
1/2 teaspoon of either fresh cut (and finely minced) or dried parsley
Mix all of the above ingredients into a smooth “butter paste”. Set it aside to sit and develop the flavour for about 30 minutes – you want the oils from the horseradish and the garlic to fully infuse the butter. While you wait, peel your cobs of corn, rinse them, and pat them dry.
When the paste is ready, smear it evenly onto your cobs of corn – remember, the amounts above will do four cobs, you can half it or double it or triple it or whatever as needed. When your cobs are fully coated with the butter smear, individually wrap them in aluminum foil. Wrap them tightly, and make sure that nothing will leak out during the cooking. When everything is ready, put them in your barbeque put or smoker at about 180 degrees C (that is about 350 for you old-fashioned Fahrenheit types) and let them cook undisturbed for about 30 minutes.
GRILLHEAD ALERT: If you are grilling, put them on a medium-hot grill (about 210 C, or 400 F) for 20 minutes, but turn them a quarter turn every five minutes.
Whichever method you use, finish the corn by carefully unwrapping the ears and dumping them (along with all of the melty buttery drippings in the foil) into a foil or metal baking pan and putting them back into the barbeque pit or onto a quiet area of the grill for 2 or 3 minutes before serving. This crucial last step will give them just a hint of charcoal or wood taste that puts the whole thing right over the top.
Also, “Chunkee Horseradish” would be a cool name for a band.
Print This Post