Grilling corn without aluminum foil – keep the husks on

Here are 2 natural ways to cook corn, without aluminum foil. Both recommend pre-soaking the corn and keeping the husks on while grilling.

The first is from favorite chef Rick Bayless and the second, a top Google result, from What’s Cooking America:

Rick Bayless

Preliminaries.   About an hour before serving, place the ears of corn in a deep bowl, cover with cold water and weight with a plate to keep them submerged.  Light your charcoal fire and let it burn until the bed of coals is medium-hot; adjust the grill 4 inches above the fire.

Grill the corn.   Lay the corn on the grill and roast for 15 to 20 minutes, turning frequently, until the outer leaves are blackened.  Remove, let cool several minutes, then remove the husks and silk.  About 10 minutes before serving, brush the corn with melted butter, return to the grill and turn frequently until nicely browned.

Techniques. Soaking in Water, Roasting in the Husk:  The preliminary soaking keeps the outside from burning right off the bat and the inside damp enough to steam.  First roasting in the husk penetrates the corn with leafy flavor, but the step is often omitted—especially with sweet corn.

 

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Perfect Fish Tacos and Breakfast Burritos

I’ve never done a recipe post before, but I have to talk about my breakfast burritos and fish tacos. In the small world of “me” they are legendary.

I’ve started surfing and my apetite is ravenous. Being from Southern California I have to – absolutely required to eat fish tacos.

Fish Tacos

The best place to enjoy a fish taco in Orange County is the secret spot, Bear Flag Fish Company. The place is always packed with surfing families, potheads, and high school dates. No need to recommend anything because you should try them all.

They also sell fish by the pound (sometimes local fish too). This is where I start my fish tacos by ordering up a pound and grill it at home.

Fish is the easiest thing in the world to BBQ. Just throw it on the grill, cut down the middle to check it out, and when dry but oily take it off.

Next comes cabbage, the secret fish taco ingredient. Not much taste to cabbage (red or green) but it is a crunchy-wet-filler for the fish.

Tortillas, say it like this: torrrr-tiya with as slick an accent as you can produce.

I use small corn tortillas that smell delicious, which as far as I can tell is the only way to determine quality. Heat them up a little first (10 seconds in microwave).

Lay the fish down first and the cabbage on top of it.

If you prefer the creamy route then lay down some sour cream with hot sauce on top. This is key, you must lay the hot sauce on the cream, it’s magical that way.

Vegetables, like pico-de-gallo (diced tomatoes, peppers, onions) or avocado round out the fillings.

Just remember that less is best, don’t make a potpourri.

 

Breakfast Burrito

The tacos are for dinner but in the morning it’s all about the breakfast burrito.

The challenge to making a good breakfast burrito are the potatoes. These crunchy delights serve up the best burritos but take forever to prepare. Your best bet is to pre-cook them on a weekend or something and make a huge batch.

Boil them, then pan-sear ’em (turn pan on high, burn/crisp as much as possible, maybe use oil).

With taters in hand move on to the typical ingredients: large flour tortillas (heated in microwave, 10 seconds), eggs, sour cream, pico, avocado, sausage, etc.

The key is to combine the taters and warm tortillas with the best ingredients on hand. If needing protein go for a meat (sausage or soy-rizo, which is spicy tofu) or eggs (scrambled vs easy). If not, go the vegetarian route.

I only buy food at the farmers market so the ingredients always change. Right now the best item I’ve found are bean sprouts, I don’t know what kind but they are tasty and healthy.

Enjoy making your Mexican-American feast and share any tips you have!