Reposado Grilled Corn
Chef Matt Pressler, Matador, Wayne, PA
12 cobs white corn, peeled
14 oz, reposado tequila
1 stick of unsalted butter, divided evenly for 12 corn cobs
1 tray of ice cubes slightly crushed. divided evenly for 12 corn cobs
12 sheets aluminum foil, 18” by 12”
Salt and pepper to taste
Preheat grill to medium-high.
Lay out one piece of foil on work surface, place one ear of corn in center, sprinkle well with salt and a pinch of pepper, place butter on either side of corn, put crushed ice on either side of corn, pour one ounce of tequila over the corn cob. Close foil loosely leaving a pouch of space and fold edges multiple times to assure a tight seal (leaving room for steam). Repeat with remaining 11 ears of corn.
Grill for 20 minutes, turning once, in a closed grill. Remove and let cool slightly (5 minutes). Carefully remove corn and serve. With the 2 oz. of tequila left over, enjoy straight up!
Chef Matt Pressler, Matador, Wayne, PA
12 cobs white corn, peeled
14 oz, reposado tequila
1 stick of unsalted butter, divided evenly for 12 corn cobs
1 tray of ice cubes slightly crushed. divided evenly for 12 corn cobs
12 sheets aluminum foil, 18” by 12”
Salt and pepper to taste
Preheat grill to medium-high.
Lay out one piece of foil on work surface, place one ear of corn in center, sprinkle well with salt and a pinch of pepper, place butter on either side of corn, put crushed ice on either side of corn, pour one ounce of tequila over the corn cob. Close foil loosely leaving a pouch of space and fold edges multiple times to assure a tight seal (leaving room for steam). Repeat with remaining 11 ears of corn.
Grill for 20 minutes, turning once, in a closed grill. Remove and let cool slightly (5 minutes). Carefully remove corn and serve. With the 2 oz. of tequila left over, enjoy straight up!
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