Island Flame Corn on the Cob
Introduction and History
The Island Flame Corn on the Cob is a fiery take on a beloved classic. Infused with tropical flavors and gentle spices, it brings the heat and sweetness of island cuisine to any gathering. This dish draws inspiration from the vibrant street food cultures of the Caribbean, where fresh ingredients reign supreme. Corn, a staple in many parts of the world, has been enjoying a resurgence as a gourmet grill item, and this version showcases why it's truly a global favorite.
The origins of grilling corn can be traced back to indigenous tribes across the Americas. They would roast corn over open fires, enhancing its natural sweetness and imparting a smoky flavor that remains popular today. The Caribbean twist in this recipe fuses traditional preparation methods with local spices, resulting in a side dish that's both familiar and exotic.
Ingredients
- Corn on the Cob - 6 ears
- Butter - 1/2 cup, melted
- Lime - 2, zested and juiced
- Honey - 2 tablespoons
- Garlic Powder - 1 tablespoon
- Paprika - 1 tablespoon
- Cayenne Pepper - 1 teaspoon
- Sea Salt - 1 teaspoon
- Sweetened Coconut Flakes - 1 cup, lightly toasted
- Fresh Cilantro - 1/4 cup, finely chopped
Preparation
Begin by selecting fresh corn on the cob. Look for ears that have bright green husks, moist silk, and plump kernels. To prepare, carefully peel back the husks and remove the silk from each ear. Fold the husks back over the corn and soak in cold water for at least 10 minutes. This prevents the husks from burning and also steams the corn whilst grilling.
The Cooking Process
Set your grill to medium-high heat, about 375-450°F. Once the grill is ready, shake off any excess water from the corn and place the ears on the grill grates. Cover the grill and let the corn cook for approximately 15-20 minutes, turning every 5 minutes to ensure even cooking. You can refer to a cooking time if needed.
As the corn grills, prepare the Island Flame butter. In a bowl, combine melted butter, the juice and zest of limes, honey, garlic powder, paprika, cayenne pepper, and sea salt. Mix thoroughly until the ingredients are well combined.
Once the corn is cooked, remove it from the grill and carefully peel back the husks to expose the charred kernels. Brush each ear generously with the prepared butter mixture. Sprinkle toasted coconut flakes evenly on top, followed by a final dusting of fresh cilantro.
Serving Suggestions
Island Flame Corn on the Cob is best enjoyed outdoors, as befits its tropical nature. Serve alongside grilled meats like jerk chicken and pair with a chilled cocktail, such as a mojito or a piña colada, for a complete island-style feast. The creamy, spiced butter and crunchy coconut provide a delightful contrast, making each bite a flavorful explosion of the Caribbean sun.
For an even more immersive experience, play some reggae or calypso music, invite friends and family, and revel in this culinary journey to the islands without leaving your backyard.