GRILLED CORN WITH CILANTRO BUTTER
Grilled corn is delicious with this cilantro-and-lime butter, but feel free to swap in olive oil for a dairy-free side dish that's perfect for summer.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Mexican-Inspired Recipes
Time 20m
Number Of Ingredients 6
Steps:
- Puree cilantro, butter, lime zest and juice, and 1/2 teaspoon salt in food processor.
- Heat grill to medium-high. Brush corn with some of the cilantro butter, and season with salt. Grill corn, turning occasionally, until nicely charred and bright in color, 10 to 12 minutes. Brush corn again with remaining cilantro butter. Sprinkle generously with cheese. Serve warm.
CORN ON THE COB WITH GREEN CORIANDER BUTTER
Green coriander, or the fresh seed of a cilantro plant, is known for its intensely aromatic, slightly citrusy, mildly cilantro-ish flavor. Use it anywhere you'd use cilantro: marinades, dressings, hummus; in stews, soups or braises; in herbed rice; with rice noodles or soba; mixed with oil and drizzled atop poached eggs. In this recipe, a handful of traditional Southeast Asian ingredients - fish sauce, ginger, garlic, chiles and a generous amount of pounded green coriander, of course, are worked into a stick of softened butter. It's savory and spicy, fragrant and pungent, and the first thing you'll want to do is slather it all over hot grilled corn. Save the rest of the butter to toss with shellfish or roasted vegetables, or to melt into a bowl of steamed rice. For an extra special treat, brown some of the leftover butter, then toss it with pasta and scallops and a squeeze of lemon.
Provided by Samin Nosrat
Categories condiments, vegetables, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 12
Steps:
- To grill the corn: Heat gas grill, or prepare a bed of hot coals, then heat and clean grates. To boil the corn: Set a large pot of water over high heat. Cover and bring to a boil.
- In the meantime, pound minced chiles into a fine paste in a mortar. Remove half the pounded chiles, and reserve. Add 2 tablespoons green coriander seeds to the mortar, and lightly pound until they break up and release a heavenly aroma, then stir in butter, garlic, ginger, fish sauce, flaky salt and cilantro. Taste and adjust for salt, and add reserved chiles as needed. Butter should be very fragrant, highly seasoned, savory, spicy and pungent.
- To grill corn: Cook over high heat or hot coals until just charred on all sides, about 8 minutes. To boil: Season boiling water generously with fine sea salt, and boil corn until just cooked, about 3 minutes.
- Slather butter over hot corn, sprinkle with remaining coriander seeds and flowers, if using, and serve with lime wedges.
- Refrigerate any remaining butter for up to 5 days. Serve with grilled fish, shellfish, chicken or vegetables.
SPICY BUTTERED CORN
John Torode serves his corn on the cob with plenty of melted Mexican 'ancho' chilli and coriander butter
Provided by John Torode
Categories Dinner, Side dish
Time 15m
Number Of Ingredients 4
Steps:
- Boil a large pan of water. Add some salt and the corn. Boil for 10 mins. Meanwhile, mix the butter with coriander and chilli powder. When ready to serve, drain the corn, then add the butter mixture to the pan so it melts on all sides of the corn.
Nutrition Facts : Calories 165 calories, Fat 11 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.2 milligram of sodium
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