Grill Corn this Summer on a New DCS Grill
Here's one of our favorite grill companies, DCS, that keeps delivering a great product. This writeup. from 2015, is updated. No better time to get ready for Summer than right now at the end of May. Nice recipe for grilled corn on the cob included below:
DCS GRILLS FOR SUMMER GRILLING
DCS Outdoor Grills are a historic Southern California brand. Famous here and still buiilt here, they're now available across the nation as part of Fisher-Paykel an international appliance manufacturer. Here's a fully featured 30″ Gas grill shown with optional cart. Whether you need a cart or plan to build it in, the full line of DCS grills is available at Universal Appliance and Kitchen Center.
Click below to go directly to our webpage featuring DCS Grills:
BGC30-BQ-NDCS Outdoor Grills are simply the most advanced grilling system available for on-cart or built in applications.
At DCS we combine the latest grilling technology and innovation to deliver the ultimate in outdoor cooking performance and control. Every DCS grill is handcrafted and constructed entirely of heavy gauge type 304 stainless steel.
Grilled Corn with Mango-Habanero Butter
Perfected in Food & Wine Kitchens
CONTRIBUTED BY BOBBY FLAY for Food & Wine Magazine
How does grilled corn on the cob sound with a recipe from master chef, Bobby Flay? Thanks to Bobby and the folks at Food &Wine Magazine for sharing this great summer grilling idea:
1 mango, peeled and coarsely chopped
1/4 cup mango nectar
1 tablespoon honey
1/2 habanero chile, seeded
1 1/2 sticks unsalted butter, softened
2 tablespoons packed cilantro leaves, chopped
1/2 teaspoon kosher salt
8 ears of corn
In a small saucepan, combine the chopped mango with the mango nectar, honey and habanero chile. Bring to a simmer and cook over moderate heat, stirring occasionally, until the mango is very soft, about 10 minutes. Transfer to a food processor and puree until smooth. Strain the mango puree into a small bowl and let cool, about 30 minutes.
Wipe out the food processor. Add the cooled mango puree along with the butter, cilantro leaves and salt and puree until smooth. Scrape the mango butter into a small bowl, cover and refrigerate until chilled, about 30 minutes.
Light a grill or preheat a grill pan. Pull the corn husks down to the base of the stalks, leaving the husks attached. Discard the corn silk. Using butcher string, tie back the husks. Fill a large bowl with cold, salted water and submerge the corn for 10 minutes.
Drain the corn but don't pat dry. Grill the corn over moderate heat, turning occasionally, until tender and browned in spots, about 8 minutes. Transfer the corn to plates, spread with the mango-habanero butter and serve.
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