We took a technique that’s typically used for bratwurst and applied it to corn—with amazing results. You can save the beer after poaching the corn and use it for poaching brats or for steaming peel-and-eat shrimp.
1 (1/2-inch-thick) sweet onion slice
5 (12-oz.) bottles lager beer
8 ears fresh sweet corn, husks pulled back
3 tablespoons unsalted butter, softened
2 teaspoons grainy mustard
1 1/8 teaspoons kosher salt
1/4 teaspoon black pepper
1/2 cup malt vinegar
Added sugars 0g
Calcium 1% DV
Potassium 8% DV
How to Make It
Preheat grill to medium-high (about 450°F). Coat onion slice with cooking spray; grill, uncovered, until charred and tender, 3 to 4 minutes per side. Transfer to a small bowl, and cover with plastic wrap. Let stand until fully tender, about 10 minutes. Keep grill hot.
Meanwhile, bring beer to a boil in a large Dutch oven over medium-high; add corn, and return to a boil. Remove from heat; cover and let stand until corn is mostly tender, 5 to 8 minutes. Drain.
Finely chop onion slice. Stir together onion, butter, mustard, salt, and pepper. Shape into a 4-inch log; wrap in plastic wrap, and chill until ready to use.
Grill corn, uncovered, turning often, until charred and fully tender, 5 to 6 minutes. Drizzle hot corn with vinegar, and serve with butter mixture.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.