Grilled Corn with Lime Cilantro Wasabi Butter

Grilled Corn Recipe

I have so much to tell you that I don’t even know where to begin!!!  But of course, it’s always about the food, so I’ll start with the food.  But the food part is going to be really, really short because I want to share with you my first television shooting experience.  I guess I could have posted without a recipe, but then I’d feel like it would be a totally inadequate post – because there are readers that possibly don’t give a shark’s ass about me and are here just for the recipes.  And that’s ok. I’ll pretend to like you too.

The Really Short Food Part

I saw Elise’s grilled corn in husk recipe but wanted to Asian-fy it with this herb butter:

Lime Wasabi Butter

Summer is just too hot to turn on the stove or oven inside – it’s just so much easier to make my husband bear the heat and sweat outside to grill the corn. Just kidding. I give him a cold beer and all is good.  This grilled corn is perfect to pair with a simple meal of grilled fish topped with Fresh Mango & Melon Salsa.


Grilled Corn with Lime Cilantro Wasabi Butter

Servings: Prep Time: 10 minutes Cook Time: 15-20 minutes
Screen Shot 2014-02-19 at 12.50.27 PM


1 stick of butter, softened to room temperature
Zest of 1 lime
2 tablespoons finely chopped cilantro
big 'ol squirt of wasabi paste (1 tablespoon-ish)
corn in husk


1. Make the herb butter: Combine all butter ingredients. Use fork to mash and mix well. Lay a large piece of plastic cling wrap on counter. Spoon the butter on the wrap and fold plastic wrap over. Using your hands, mold and roll into a cylinder shape. I use a sushi bamboo mat and that worked really well. Place in refrigerator (or freezer if you're in a hurry) and let chill for at least 30 minutes. This can be made up to 3 days in advance.

2. Grill the corn on the cob: Preheat grill to 550F degrees. Carefully peel back some of the outer layers of husk and discard. Keep a couple of the soft, inner layers intact. If you have too many tough, outer layers, the corn takes longer to cook. Remove as much of the visible silky wisps as possible (which will burn on the grill). I like to soak the corn in water for 15 minutes. Elise of Simply Recipes does not soak her corn, but both methods work really well. Remove corn from water, shake off excess water. Grill on for 15-20 minutes, turning every 5 minutes to evenly char all sides. Remove the grilled corn on the cob with tongs and carefully peel back the husk (careful! it's hot!). Top with slice of Lime Cilantro Wasabi Butter. Enjoy your deliciously grilled corn on the cob.


Grilled Corn Recipe

End of really short food part.

Beginning of the part that rocked my world last week.

A few weeks ago, I met with Tampa Bay’s PBS station. Of course, I brought along some My Mom’s Famous Egg Rolls.  Just in case I couldn’t charm them with my good looks and crazy ideas, at least I could win bribe them with food.  The meeting went fantastically well and resulted in an opportunity to work with Jen Noble, a very talented Executive Producer for a multiple Emmy-Award winning show called A Gulf Coast Journal with Jack PerkinsThe Jack Perkins??? You mean the same Jack Perkins of NBC Nightly News and the powerful voice behind A&E’s Biography!?!?  Pinch me with Oxo tongs, momma!

Well, last Thursday we had an entire day of shooting at the studio kitchen where I teach.  I hosted a sushi class – and invited my friends.  As this was my first television experience, I wanted to be surrounded by loving friends and not by heckling strangers.  Here are the highlights:

Look how massively HUGE this light was!!  There were two of these mammoths, repositioned each time they wanted a different angle.  I planned on swiping one of them to use as a tanning bed:

The calm before the storm.  My good friend, Jan, helped me immensely with the decorating – didn’t she do a wonderful job?  Those banana leaves are from her garden. Here comes Jen, the producer.  btw, she’s HOT, talented and single:

Getting mic’d up.  This is Tom the sound guy.  A mic went under my shirt in the front and stuck right between my boobs, the transmitter box clipped to the back of my pants.  For some strange, strange reason, Tom had to reach down and reposition the mike every 10 minutes.  And the batteries had to be changed multiple times in the transmitter.   🙂   The hardest part of the whole adventure was being mic’d the entire time and knowing that whatever I said, whispered or even thought in my little head would transmit between Tom’s headphones, and then all would be confirmed that I was a little koo-koo.

DO YOU KNOW HOW HARD IT IS TO FUNCTION WITHOUT TALKING TO YOURSELF AND REFRAIN FROM SPONTANEOUS FARTING??!??!? I got a nice workout just clenching my ass-cheeks together all day.

Here we are at the ingredients table – talking about all how to cut and prepare the ingredients.  There is Alex the camera-god shooting:

This kid in the red is amazing.  Brian is Jeff Houck’s (Food Writer for Tampa Trib) kid who said really nice things on camera about me.  I slipped him a $20 earlier.  Next to him are Jeremy (Chef de Cuisine of Cork) and his wife Jules (a professional opera singer), Susan (a Sarasota reader of the blog whom I invited to be a part of this adventure), Kelly (my very bestest friend to infinity and beyond), Jan (the uber-talented goddess of all things elegant & beautiful), Mike (editor in chief of Your Observer). Next to me in the kitchen is Joe (who loves to eat and was my right hand man in the kitchen).  Chef Bob is hiding somewhere too – he played sous-chef, helping me prep in the morning (Thank you Chef B!)

Do you want to know what happens when a very hungry chef tries to make sushi?

Sushi rolls the size of small children.  Overachieving hot shot chef!

But then my best friend Kelly veered off in another direction with her sushi.  I’ve never seen a sushi roll bleed to death with rooster hot sauce.

After the class, we did a one-on-one interview. Alex the cameraman is the King of Lighting.  They spent about 30 minutes just on the backdrop and getting the “mood” right.  I think they were going for Jaden’s Buddha Bar Love Lounge. All we needed was some groovy music and an opium pipe.  I would have felt entirely at home then.

But we weren’t done after this!  The whole crew came over to my house and filmed me cooking at home and dinner with the family, otherwise known as The Chaos of Jaden’s House. But that is for another post, my friends….I’m not quite ready to share with you how my kids thought it would be fun to grab the long ties that held my shirt together and run in opposite directions ALL CAUGHT ON CAMERA. Thank goodness that by then I had already downed a half bottle of wine in 3 minutes.  Because I don’t know how I would have handled that while sober.

Next week, we’ll continue shooting with Jack Perkins coming to my home.  I’m sort of nervous. Will he read the contents of this blog and ask me how I learned to cook or what in the world would compel me to eat Cod Sperm Sac Soup or why I have a fan base of tranny cross dressersWell, I did name this blog STEAMY KITCHEN, not Amish Kitchen, you know?


Brilynn started a new project, called the Jumbo & Jaden Project (in honor of Julie/Julia Project)!!!  She cracks me up…so far she’s made:

Project #1:
Tropical Island Salmon

Project #2:
Pan Fried Lemon Ricotta Gnocchi

So now it’s my turn to master one of her recipes. Which one should I choose? Please help!

These are not Pierogies Pierogies

Bacon Brittle


**If you are NOT my husband or someone who is reading this to my children – highlight the text to read below.
Thank you Wok & Spoon for my Tim Tams!!!  I got them in the mail the other day and hid them in the fridge under the bag of spinach.and I am not sharing. There are 3 cookies left ….and they ARE MINE…..ALLLLLL MINE….


If you are in the Sarasota/Bradenton area, tune into ABC 7 this Thursday 8/23 at 6:45am-ish.  I’ll be cooking live on the morning news program. Yes…you read that right.  Cooking live.  Am I insane? Quite possibly.  It was only after accepting the appearance offer that I thought about the consequence of cooking live.  No edits. No “do-overs” and no “oops!”  It will be the longest 3 minutes of my entire life.

Will I survive? Will the network survive without being fined?

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Comments 81

  1. Sui Mai

    Please, please, please tell me you “slammed” those Tim Tams??

    I am so pleased the boy doesn’t understand the joy of a Tim Tam Slam.

    Congrats on everything! Sounds exciting!

  2. BerlinKitchen


    here is the recipy for the potatoe salad…….

    Ingredients (serves 4):
    750g salad potatoes or “La Ratte” potatoes
    1 onion
    3-4tbsp meat or vegetable broth
    3-4 tbsp wine-vinegar
    3 tbsp olive-oil

    Cook the potatoes in salty water around 20min.. Then cool down the potatoes and peel lukewarm. Cut in slices and add salt&pepper, a chopped onion, broth, vinegar and oil. The whole salad must be juicy and finally add thin slices of chives. If needed add a little bit more broth or oil.

    Martin 🙂

  3. Suji

    Oh this is sooo exciting. SOmeone I stalk is going to be on TV ;). Make sure they have a 5 second delay 😉

  4. Nikki

    Hiding Tim Tams from your family? That’s what I do!!! Luckily Cost Plus keeps them in stock…I have since learned how to share 🙂 Have you taught your kids how to eat them the right (messy) way (i.e., the Tim Tam Slam)?

    Congrats on the TV time 🙂 And I agree with you about the Simpson boobs!! Heheh…

  5. Passionate Eater

    Jaden, I have been quiet on the commenting side for quite some time (busy with my move), but I am SO amazed by you! You are INCREDIBLE! Congratulations again, for being deservingly featured on ABC, and for clenching those farts back into your butt! You look gorgeous too! Way better than Giada and Rachael, waaay better!

    P.S. If you did “release” a fart on accident, next time, just say it was the durian or stinky tofu in the fridge or a natural gas leak. It works every time!

  6. SteamyKitchen

    V- thank you!

    Sui Mai- I’m going to go broke trying to import Tim Tams to satisfy my craving

    Garrett- Your F(*&$!ing welcome!

    Little Corner of Mine- i’ll post, i promise

    Berlin Kitchen- thanks for the recipe!

    Suji- better make it a 10sec delay

    Thanks Isha!

    Jenny- and if I wasn’t already married, I’d totally date him

    Nikki- no Cost Plus here…I miss CP SOOOO much.

    Sub-Gourmet- sweetheart, *you* are an amzing cook already

    Banzi- Thank u

    PE- thank you my blog-friend! Stinky tofu hides everything.

  7. Nan

    I’ve been reading/lurking for a while, but this one made me laugh until I started crying! I’m linking to you right now (if that’s okay!).

  8. foodhoe

    Let me add my congratulations also!! That is way cool and I agree that you are way hotter than Giada and that new latina woman (but they are mere food network folk, not the PBS elite for gods sakes)!! And that lime cilantro wasabi butter recipe rocks too btw!

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  10. coobabopsync

    Mio congratulazioni,
    voi ottenuto originale lavoro 🙂
    Ci era un alberino e un autore era bisogno trasmetta corso sommelier .
    Osservatorio economia offerta generali stati serali..
    E …. Noi non poteva raccolta nuovo pagine su corsi on line.
    Ammetta quello surf male ..

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  14. Shay

    A discovery I have been missing. Well, I probably miss alot. Your hilarious and the corn and butter, both awesome. The salted steak tenderizing is right on the money. I work for a steak company and some of the cuts need a little help. I recommend this to every customer. The process saves me customer service issues, makes the steak 100% better in every area and I receive zero issues or customer returns. The salt process was learned by accident. I was sea salting steaks one evening and the large part of the hole was open instead of the spinkle top. You can guess what occured. Next, the phone rang and it was my mother. Again, you can guess how long that conversation took. When I returned to the steaks, I definately had to rinse them. Then, as usual I blotted the meat dry to reduce the water content in the steak. I feared the steak would be extremely salty. My family is custom to salt, cuz I like salty food. Instead, it was incredible and now my husband sits on the couch and I grill. Something is telling me my screwup hit, still may have been a screwup.
    Your great and I love the site! Thanks for all the great ideas, especially the corn and herb butter combo.

  15. michael smith

    Back to the corn thing. I have found that a ear of corn put in a 1.5 K Watt microwave for up to 2 minutes on each side [large ear] produces corn that shucks easily and the silk releases easily [steamed off i guess]. Now i will try your herbed butter on that fast method. thanks mickey

  16. LOUIE

    How many corn cobs can these ingredients cover?

    1 stick of butter, softened to room temperature
    Zest of 1 lime
    2 tablespoons finely chopped cilantro
    big ‘ol squirt of wasabi paste (1 tablespoon-ish)

    planning to serve these tasty corn recipe 🙂


    Hi,how many corn cobs does the recipe cover?

    1 stick of butter, softened to room temperature
    Zest of 1 lime
    2 tablespoons finely chopped cilantro
    big ‘ol squirt of wasabi paste (1 tablespoon-ish)

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