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Corn on the Cob

Guest Author - Sandra Lee Garth

Nothing says summer like fresh sweet corn on the cob. Corn on the cob can be grilled wrapped in aluminum foil, in their husks, or roasted in the oven. Using a compound butter to flavor them either during grilling or afterwards is one of the most flavorful options around. Should you decide to use foil, try the non-stick variety or give them a quick spritz with a non-stick spray.

8 ears yellow corn
8 tsp compound butter
Non-stick cooking spray
Aluminum foil

The method described here is for grilling on an outdoor grill, with the husks wrapped in foil. Prepare the grill for high heat and lightly oil or spritz grate with non-stick spray. Peel back corn husks and remove silk. Place 1 TBS regular or compound butter, salt and pepper on each piece of corn. Close husks, wrap them in foil, and remember to use non-stick foil or spray them. Then wrap each ear of corn tightly and place on the prepared grill. Cook approximately 30 minutes, turning occasionally, until corn is tender.

Compound Butter
Compound butter is simply butter with seasonings or herbs mixed in. When the flavors used are allowed to marinate within the butter, the flavor (s) are intensified. Compound butters can be rolled into a log and then cut into small slices. Additional ways of serving and shaping are to pipe the mixture from a frosting bag with a star or round tip. The star tip makes a very elegant presentation. If you don’t have a frosting bag, a Ziploc or twist and seal bag with the end snipped off works just as well. There are also small butter molds that you can buy. Or, you can use small silicone molds which also make for an easy release. Compound butters freeze well so they can be made ahead of time and can be made in abundance if you have the room to keep them.

Chile Lime Tequila
6 TBS unsalted butter, softened
2 tsp minced jalapeño, seeds and membranes removed
1 TBS freshly squeezed (or bottled) lime juice, approx ½ lime, if using fresh
2 tsp tequila (optional)
2 tsp freshly ground black pepper
1 tsp sea salt

Place butter in a medium bowl and, using a whisk or low speed of an electric mixture, blend until smooth. Add remaining ingredients and mix until thoroughly combined. Roll and shape as desired. Refrigerate until firm. Molded butter and or logs can be frozen if not used right away.

Herb Butter>/b>
3/4 cup butter, room temperature
2 tablespoons fresh chives or scallions, finely minced
2 tablespoons fresh basil, minced
2 tablespoons fresh parsley, minced
1 teaspoon honey Dijon mustard
Black pepper and **sea salt to taste

In a small bowl cream together the butter, chives or scallions, basil, parsley and mustard. Add pepper and salt to taste. Cover the bowl and cool overnight. Remix the butter and shape as desired.

**If you’re feeling adventurous, try a seasoned sea salt. These salts come smoked, and in different colors and really enhance the flavor of whatever they’re used in.



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Content copyright © 2014 by Sandra Lee Garth. All rights reserved.
This content was written by Sandra Lee Garth. If you wish to use this content in any manner, you need written permission. Contact Shalia Hayes for details.

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