One of the highlights of all the South by Southwest festivities is Rachael Ray’s Feedback party at Stubb’s, which will return for the eighth year from 10 a.m. to 4 p.m. on Saturday, March 21, at Stubb’s, 801 Red River Street.
The queen of the Food Network, who also brings her enthusiasm for music, pets, entertaining and travel to her daytime talk show, develops an Austin-inspired menu for the event, which is always free and open to the public. (Ray always says that the event is her way of saying thanks to one of her favorite cities in the world for being such a vibrant place that celebrates people being who they are.)
Her husband’s band, The Cringe, and their friend Bob Schneider, who play the party every year, will be joined by headliners Edward Sharpe and the Magnetic Zeroes and Stone Temple Pilot/Velvet Revolver frontman Scott Weiland. (Click here to find the rest of the lineup.)
This year’s menu includes Blue Moon Beer-Brined Smoked BBQ Chicken, Hard Shell Taco with The Works, SXHD…in a Blanket (South by Hot Dogs), Spicy Sliders with Barbecued Onions and Grilled Corn Off the Cobb with Chipotle Cream.
If you don’t feel like heading downtown (and, let’s be honest, standing in line to get in), here’s the recipe for the grilled corn. You can find out more about the event at feedback.rachaelray.com and RSVP at feedback.splashthat.com.
Grilled Corn Off the Cobb with Chipotle Cream
You can make your own chipotle cream for a dish like this, but it’s also a good time to pull out a jar of Charles Mayes’ Austin Josie jarred chipotle aioli or another chipotle dip or spread.
1 cup cream
1 chipotle in adobo sauce, seeded and finely chopped, 1 teaspoon adobo sauce reserved
Zest and juice of 1 lime, divided
1/2 cup mild crumbling cheese such as queso fresco, Asadero or Cotija, for topping
1/2 tsp. dried Mexican oregano
1 scallion, finely sliced
2 teaspoons fresh cilantro, finely chopped
4 ears corn, husks and silk removed
Pre-heat the grill to medium-high.
In a small saucepot over a low flame, heat and reduce the cream, chipotle pepper, adobo sauce and lime zest until thick and flavors come together, about 15 minutes. Reserve and keep warm.
While the cream is reducing, mix the crumbled cheese, oregano, scallion and cilantro together in a small bowl and set aside.
Grill the corn until the kernels begin to char evenly. When the corn comes off the grill, let cool slightly and cut the corn off the cobb. Place a spoonful of corn in a bowl, drizzle with the chipotle cream sauce, sprinkle with the cheese mixture and serve with a squeeze of lime. Serves 4.
— Rachael Ray