Costelinhas de milho inspiradas no crab boil

Ingredientes

• 1 tablespoon avocado oil
• 4 ears of corn, husked
• 1 (12-ounce) can or bottle of beer
• 1 yellow onion, cut into large chunks
• 3 bay leaves
• 1 teaspoon salt, divided
• 3 tablespoons olive oil
• 2 teaspoons Old Bay seasoning
• ¼ teaspoon black pepper
• ½ cup mayonnaise
• 2 cloves garlic, crushed
• 1 tablespoon lemon juice
• 1 teaspoon Worcestershire sauce

Modo de preparo

1. 1

   Add the avocado oil to a cast iron skillet and bring the heat to medium-high.

2. 2

   Add the whole cobs to the skillet for 8 minutes, turning frequently to get a light char.

3. 3

   Combine the beer, onion, bay leaves, ½ teaspoon salt, and about ½ cup of water in a large, wide pot or Dutch oven over medium-high heat.

4. 4

   Bring to a boil, then reduce the heat to medium-low and add the whole corn cobs.

5. 5

   Cover and braise for 15-20 minutes, until the cobs are just tender enough to pierce with a knife.

6. 6

   Transfer the corn to a cutting board and let it cool for 5 minutes. Discard the braising liquid.

7. 7

   Heat the grill to medium-high heat.

8. 8

   Cut each cob in half lengthwise, then into long quarters.

9. 9

   Brush the corn rib planks with the olive oil and shake on the Old Bay seasoning and black pepper.

10. 10

    Place the corn ribs on the grill grates and grill for 4 minutes per side, until they’re charred and beginning to curl.

11. 11

    Whisk together the mayonnaise, garlic, lemon juice, Worcestershire sauce, and remaining ½ teaspoon salt in a small bowl.

12. 12

    Serve the corn ribs with the dipping sauce.