GRILLED CORN WITH BBQ AND COMPOUND BUTTERS
Portions : 6 - Preparation : 5 minutes per compound butter - Cooking time : 15 to 20 minutes
Ingredients
- 12 whole ears of corn, in their husks
Compound chili-lime butter
- 225 g (1/2 lb) unsalted butter, kneaded (room temperature)
- 15 ml (1 tbsp.) Mexican chili powder
- 1 lemon, juice and zest
- 60 ml (4 tbsp.) coriander leaves, chopped
- 1 garlic clove, crushed
- Salt and pepper to taste
Chorizo compound butter
- 225 g (1/2 lb) unsalted butter, kneaded (room temperature)
- 250 ml (1 cup) cooked chorizo, diced
- Salt and pepper to taste
Parmesan compound butter capers
- 225 g (1/2 lb) unsalted butter, kneaded (room temperature)
- 250 ml (1 cup) grated Parmesan cheese
- 60 ml (4 tbsp.) capers, chopped
- Salt and pepper to taste
Preparation
- Preheat the BBQ to maximum.
- Place the corn on the grill, still in its husks, and cook for 2 to 3 minutes on each side.
- Continue cooking, indirectly, for 10 to 12 minutes.
- Shuck the corn and finish browning on the live BBQ.
- Serve the corn with one of our compound butters.
Compound chili-lime butter
In a bowl, using a spatula, blend the ingredients until you obtain a homogeneous butter. Set aside in the fridge.
Chorizo compound butter
- In a hot, fat-free frying pan over high heat, cook the chorizo cubes.
- Chop the chorizo with a knife.
- In a bowl, using a spatula, mix the butter and chorizo until smooth. Set aside in the fridge.
Compound butter parmesan capers
In a bowl, using a spatula, blend the ingredients until smooth. Set aside in the fridge.
