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Corn on the Cob Grilled Herb Butter
Nb persons: 8
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| Grilled Corn With Herb Butter PG tested Compound (flavored) butters are ridiculously easy to make at home, and add so much flavor to meats, vegetables and roasted fish. All you need is a fork, full-flavored ingredients such as fresh herbs and garlic, and some plastic wrap. Use the ingredients below as a jumping off point; you can also use rosemary, sage and thyme. | |
| 8 ears | corn |
| 1 cup (2 sticks) | unsalted butter |
| 1/4 cup | chopped fresh flat-leaf parsley |
| 1/4 cup | chopped fresh chervil |
| 1/4 cup | chopped fresh tarragon |
| 1/4 cup | chopped fresh chives |
| 1 small clove | garlic, finely chopped |
| 1/2 teaspoon | anchovy paste, (optional) |
| 1/2 teaspoon | sea salt |
| 1/8 teaspoon | freshly ground black pepper |
Prepare butter: In bowl, using a fork, stir together butter, herbs, garlic, anchovy paste, salt and pepper. Transfer to a sheet of plastic wrap and using a rubber spatula and the plastic wrap, shape the butter into a log about 1½ inches in diameter. Wrap the log in plastic wrap and refrigerate until firm, about 30 minutes, before using, or store in the refrigerator for up to 1 week.
Prepare corn: Heat a charcoal or gas grill to medium-high. If you plan to grill the corn naked (out of the husk), peel back the husk and remove the silks. Keep the peeled-back husk on the cob, using it as a handle. Lube the corn with a little oil or butter. If you slip some foil under the husks during grilling, you will prevent them from burning.
If you prefer to grill the corn in the husk, simply toss the ears of corn over a medium-high fire — husk, silks and all.
Place corn on hot grill and cook. For unhusked corn, grill corn 20 minutes, turning every 5 minutes.
Serve corn with herbed butter.
Makes 8 servings.
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