(Serves 8)
Recipe courtesy of Chef Matt Kay, owner, Cedar Street Grill
- 4 ears of corn, shucked and halved horizontally
- 3 cups Funyuns
- 1½ tsp salt, plus more for seasoning the corn
- 1 tsp freshly ground black pepper, plus more for seasoning the corn
- 1½ Tbsp garlic powder
- 8 (6-inch) wooden skewers, presoaked in water for 20 minutes
- 3 Tbsp vegetable oil
- 1 cup sour cream
- zest of 4 limes
Prepare an ice bath by filling a large bowl with ice water. In a large pot of boiling water, blanch the corn for about 10 minutes, until just cooked. Remove corn from pot and transfer to ice bath.
Preheat the grill on high heat. In a food processor, pulse the Funyuns until coarsely ground. Season with salt, pepper, and garlic powder, and transfer to a flat plate.
Drain the corn, pat it dry, and insert the skewers into the cut end. Lightly brush the cobs with oil, season with salt and pepper, and place over direct heat on the grill. Cook about 6 minutes, rotating so that the corn is evenly charred and the skewers don’t burn.
Place the sour cream on a flat plate. Roll the corn in the sour cream, and then roll in the Funyuns. Sprinkle with lime zest and serve.
Cedar Street Grill
23 Cedar St, Dobbs Ferry
(914) 674-0706
www.cedarstreetgrillny.com
