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Click on any category title to see recipes in that category.
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COMPOSED BUTTERS
FOR CORN ON THE COB
Including: Corn on the Cob with Cheese & Lime
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Each of these composed butters is excellent spread on corn on the cob, (as well as other foods). Just put a slice of chilled composed butter on top of the corn as it comes hot off the grill, or serve it in a little pot or dish alongside, for spreading as needed. The butter will melt and distribute its flavor over the food. It’s even fun to offer more than one kind of butter so people may have a choice!
Any of these recipes may be divided or multiplied to make the amount appropriate for your needs, and, of course, altered in other ways to suit your personal taste. After you compose the butter of your choice, the finished composition may be rolled into a log, wrapped in plastic wrap, or simply packed into a crock or small dish and tightly covered – then refrigerated until needed for up to two weeks - or frozen for up to 2 months. Be sure to wrap the composed butter very well - it easily absorbs uninvited flavors in the refrigerator.
And be sure to check out the “extra/bonus” recipe, following the composed butters!
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GARLIC ANCHO BUTTER:Who would have thought that corn on the cob could be so sophisticated? An ancho chile turns the butter a deep terra-cotta color, and it looks gorgeous on the corn. The chile also gives the butter a very adult, almost fruity, sweet heat, offsetting the corn’s uncomplicated, sunny flavor.
1 dried ancho or guajillo chile – stemmed, seeded, and torn into pieces
1/4 cup, loosely packed fresh cilantro leaves
3 garlic cloves, peeled
1 tablespoon, fresh lime juice
3/4 teaspoon, salt
pinch of sugar
1 stick (8 tablespoons, or 1/2 cup), unsalted butter – softened
Soak the chile in 1/2 cup boiling water in a 1-cup glass measure or small bowl until softened, 20 to 30 minutes; drain well. Finely chop the cilantro and garlic together in a food processor. Add the chile, lime juice, salt, and sugar and process until the chile is finely chopped. Add the softened butter and blend until smooth.
JALAPENO BUTTER: (this is spicy!) Toast 2 teaspoons of cumin seeds in a non-stick skillet until fragrant, then grind the seeds in a coffee grinder or mini-food processor. Cream 1 stick (1/2 cup) butter until fluffy, then add the ground cumin seeds, 2 teaspoons of finely-chopped jalapenos and 2 tablespoons of chopped fresh cilantro. Fabulous on corn muffins - or corn on the cob!
PARSLEY/CHIVE BUTTER: Cream 1 cup (2 sticks) of butter until fluffy, then blend in 2 tablespoons minced fresh parsley (Italian parsley has best flavor) and 2 tablespoons minced chives. When blended, add 2 teaspoons lemon juice and 2 teaspoons Dijon mustard, along with salt to taste.
BASIL/LEMON BUTTER: Cream one pound (4 sticks) of butter until soft and fluffy, then blend in 4 tablespoons, fresh chopped basil leaves, and 1 tablespoon, minced garlic. When blended, add 4 tablespoons, fresh lemon juice (about one lemon’s worth) and salt and fresh cracked black pepper to taste.
HOT CHILE-CILANTRO BUTTER: Cream one pound (4 sticks) of butter until soft and fluffy, then blend in 4 tablespoons, chopped fresh cilantro, and 2 tablespoons, minced fresh red Serrano chiles (or substitute chiles of your choice). When blended, add 2 tablespoons, fresh lime juice (about the juice of one lime) and salt and fresh cracked black pepper to taste.
CHILE BUTTER: Cream one pound (4 sticks) of butter until soft and fluffy, then blend in 3 tablespoons, chile powder, 1 tablespoon, ground cumin and 3 dashes, Tabasco sauce (or other hot sauce). When blended, add 2 tablespoons, tequila and salt and fresh cracked black pepper to taste.
SESAME BUTTER: Cream one pound (4 sticks) of butter until soft and fluffy, then blend in 4 tablespoons, sesame seeds – toasted* [see Cook’s Note, below], 2 tablespoons, dark sesame oil and 2 tablespoons, finely chopped scallions.
[*Cook’s Note: toast sesame seeds in a single layer on a cookie sheet, in a 350 degree oven (preheated) for about 25 minutes. Stir occasionally. Allow seeds to cool before adding to softened butter.]
General Cook's Note: all above recipes will benefit from standing to develop flavor. Taste after standing to correct seasoning. Remember that flavors will be more intense at room temperature than when chilled, so taste for seasonings at room temperature. Always wrap well! As noted, refrigerate the butters to store them (well wrapped) for up to 2 weeks. Butters may be frozen for up to 2 months.
*Here’s an extra recipe: another delightful way of serving corn on the cob:
CORN ON THE COB WITH CHEESE AND LIME
Grilled ears of corn rolled in a spiced cream and then in grated cheese are a popular street snack in Mexico. They translate well as a first course at a backyard barbecue, although they’re so irresistible that some guests might not want to move on to the main event. Crema is a cultured Mexican cream with an almost nutty flavor; it’s available at Latino markets and some regular supermarkets (sold in the refrigerated deli case), but in a pinch, for this recipe, mayonnaise is an able substitute. The recipe also calls for cotija, a crumbly, salty aged cheese that ranges in consistency from soft to hard, depending on the producer. Feel free to substitute feta, which is more widely available, although here in Southern California, you should not have much trouble finding cotija. The crema and cheese, as well as a squeeze of fresh lime juice, have tangy notes that counter the sweetness of the corn.
4 ears, corn in the husk
1/4 cup, crema or mayonnaise
1/8 teaspoon, cayenne (or taste)
3 ounces, cotija or feta
lime wedges (to garnish)
Prepare a charcoal or gas grill: If using a charcoal grill, open the vents in the bottom of the grill, then light the charcoal. The fire is medium-hot when you can hold your hand 5 inches above rack for just 3 to 4 seconds. If using a gas grill preheat all burners on high, covered, for 10 minutes.
Pull the husks back from the corn, leaving them attached at the base, and discard the silks. Wrap the husks back around the ears of corn and soak the ears of corn in water to cover for 10 minutes. Drain well. Lightly oil the grill rack. Grill the corn (in husks), uncovered, turning occasionally to brown evenly, for 10 minutes. Then, carefully pull back the husks and grill the corn, turning occasionally, just until the yellow kernels are browned and tender, about 5 minutes
Meanwhile, whisk together the crema and cayenne pepper in a small bowl. Grate the cojita cheese using the small teardrop-shaped holes on a box grater, or finely crumble feta cheese. Brush the crema mixture onto the hot grilled corn and sprinkle with the cheese. Serve with lime wedges
Recipe adapted from The Gourmet Cookbook, edited by Ruth Reichl (Houghton Mifflin)
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