Boguefest Firecracker Corn
By: Mary Bogue
Published: Friday, December 18, 2009 - 7:27am

Ingredients




6 ears of corn
1/2 teaspoon celery seeds
1/2 teaspoon dry mustard
1 1/2 teaspoons paprika
1/2 teaspoon cayenne pepper
2 tbs. brown sugar
1/4 teaspoon salt
1 tbs. safflower oil
1 tbs. unsalted butter

Preparation

1 In a small bowl, combine dry ingredients. 2 In another bowl, put the oil and butter and m-wave it on high for 30 seconds to melt the butter. 3 Now pour the hot oil/butter mixture into the seasonings and stir it up, but DO NOT overmix. 4 Whip out some plastic wrap and place an ear of corn on it, brush well with mixture and then wrap it up tightly. Place ears in m-wave, forming the shape opf a triangle. Cook on high for only 6 minutes and rearrange the corn, from the outside to the inside. Cook for 6 more minutes and let them stand for 5 before unwrapping and serving. 5 Enjoy the corn, but take in every compliment!

About


JULY 4TH: BOGUEFEST STYLE:
Usually I bought the industrial sized cans of PREMIUM corn from Smart and Final. Lots of them,. Then I take the marindade recipe it and multiply it by at least 10, stir it all up and the throw the whole mess in a huge roasting pan - or two. Put it in a preheated oven at 375 degrees, until the smell permeates the house. That's my clue to take it out. The world famous jazz bassit Andy Simpkins, used to bring his own Tupperware for this delight!