July 21, 2012

Lime, Honey and Sumac Butter Sauce

There is always a food bailiwick that I just can't master consistently. Grilled corn on the cob is mine.

Either it's not done enough, it's over grilled and spotty or it's just plain dried out. I have no patience to stand at a grill and babysit, there just has to be a better way to speed up the process.

Yes, I have tried grilling them in the husks. Sometimes it's perfect, other times not.
I have tried slathering them in lots of butter only to have the butter drip into the coals and cause a flare up. Not good.

Tonight I tried a technique I haven't used in some time and I think I finally will have that perfect grilled cob.

I took the husks off just before cooking and rubbed a lime butter into every crevice. I wrapped each cob in wax paper and nuked them for 4 minutes and let them sit till they cooled down.
I unwrapped each cob and then placed them on the grill just as I moved the chicken off the coals for indirect grilling.
The cobs grilled to perfection and I saved extra lime butter to reapply for a fresh burst of flavor before eating. I added some sumac for extra zing!

Cook's Note: Sumac has a tart flavor that is very nice sprinkled on fish, chicken, over salad dressings, rice pilaf, or over raw onions. Try substituting in any dish on which you might squeeze fresh lemon juice. If you enjoy hummus, try topping it with a sprinkling of sumac. It's delightful!

Sumac is considered essential for cooking in much of the Middle East; it served as the tart, acidic element in cooking prior to the introduction of lemons by the Romans. Sumac has a very nice, fruity-tart flavor which is not quite as overpowering as lemon. In addition to their very pleasant flavor, flakes from the berry are a lovely, deep red color which makes a very attractive garnish.

Lime, Honey & Sumac Butter
makes 1/2 cup

* 4 tablespoons unsalted butter, room temp
* 1 teaspoon honey
* Zest of 1 lime
* 1/4 teaspoon Sumac (I buy mine from Penzy's)
* 1/4 teaspoon sea salt

Mix everything together until well incorporated. Taste for salt and adjust if needed.
Refrigerate until ready to use.

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