The Cocktail Diaries: Moscow Mules
It's not just ginger beer and vodka... here's my recipe for making the perfect Moscow Mule!
Let’s talk about grilling. I know you’re already probably doing it a lot, given the time of year. But it’s usually a domain for meats instead of veggies. Well, today we busted out the grill (ok, fine, the grill pan) and had a meal that was just grilled fruits and veggies. We had grilled pineapple, grilled green beans and grilled corn on the cob (and some other stuff). Actually corn is technically a grain, but potato, po-tah-to, right? The main thing is, it’s delicious.
This particular recipe was inspired by one of our favorite places to get a relaxing weekend dinner – a place called Miho on North Interstate. Every summer they put corn on the cob with chile butter on the menu, and it is SO good. I have no idea if this comes close to their seasoning or compound butter recipe, but we loved theirs so much, we decided to attempt to make something like it at home.
For those of you who fear the heat of sriracha, this may actually be a good gateway for you. The fat of the butter really cuts the spiciness of the sriracha (depending on how much you put in, that is). It really is a delicious flavor, and spicy foods are often an acquired taste. They definitely have been for me. Once upon a time, I would not touch a bottle of hot sauce. Nowadays, I don’t put it on everything, but I do add it sometimes to things like rice bowls, burritos and such. But there is one kind I’m totally addicted to, thanks to my coworker Liz: you can pry my Chipotle Cholula from my cold dead hands. Now that I think about it, that would also be great with corn on the cob…
Here’s what you need:
1 ear of corn per person
1 Tbsp. butter per person
1/2 tsp. sriracha sauce per person
Smoked paprika to taste
Kosher salt and freshly ground pepper to taste
Red pepper flakes, to taste
Husk the corn, wash it and grill it directly on the grill.
While the corn is cooking, microwave the butter in a dish for 10 seconds. Add in the sriracha and use a fork to blend together. It may take a little bit before the butter is truly pliable. If it still feels pretty solid, you may return it to the microwave for another 5 seconds, but be careful not to overshoot! When the butter and sriracha are completely mixed, Put the butter back into the fridge or freezer to firm up before serving.
Season your ears of corn with smoked paprika, kosher salt, black pepper and red pepper flakes. Serve with sriracha butter.