NAKED CORN ON THE COB...NOT!
The reason I reduce so many of my sauce's, marinades, spreads etc., is when you cook down something that starts out liquidly, the flavors intensifies. Sometimes I'll make a big ol' batch of the marinade and portion it out and freeze it. If you are not going to use this for the corn do not add the butter. If you don't...
Provided by Irisa Raina 9
Categories Spreads
Time 35m
Number Of Ingredients 9
Steps:
- 1. Mix the ginger ale, tomato sauce, sugar, salt and Chipotle pepper in a bowl and mix to dissolve the sugar.
- 2. Clean the corn, and place them in a large zip lock baggie, carefully pour this mixture over the corn and refrigerate for at least 2 ~ 3 hours "...... * see note *
- 3. After that time poke a hole in the corner of the bag and carefully put the marinade in a pot.
- 4. Return the corn to the refrigerator till you are ready to cook them.
- 5. Cook the marinade on a rather high heat, till it is reduced to less than 1 cup.
- 6. If it starts to bubble up to the top of the pot, stir it with a whisk or heat safe spoon.
- 7. Once the sauce has reduced let this mixture get cold and mix this with the butter and set aside, if you are using it later put this in the refrigerator.
- 8. Make sure the mixture is "not" warm; you don't want to melt the butter.
- 9. At this point you can grille the corn for about 10 minutes, depending on how small or large your corn is.
- 10. Slather " I just love that word " the spread on the corn and enjoy.
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