From the first time I saw Alton Brown's first Thanksgiving episode, Brian and I have wanted to brine something. Not a turkey first try out per se, but maybe a chicken?
Instead,Brian brined corn tonight. I didn't even know that one could brine vegetables. But do you know what? Brined corn is awesome. And if you grill it, it's even better. Char-grill marks on an ear of corn, and having that corn be super soft as you bite into it is incredible. We just had regular butter, salt and pepper on it but there's a flavor opportunity there somewhere. The brine liquid that Brian used was just four quarts of water, half a cup of kosher salt and a quarter cup of sugar. The ears of corn had to soak for at least half an hour, then drained and grilled. Perhaps next time (And there WILL be a next time!) we could add some cider vinegar to the liquid, or try a compound (read: flavored) butter. Some flavor ideas: barbecue and scallion, or perhaps chipotle and lime?
I'm getting hungry all over again just imagining the possibilities.
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