Cornwithgarliccilantrobutter Recipes

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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



Corn on the Cob With Green Coriander Butter image

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.

2 serrano chiles, destemmed and minced
3 tablespoons green coriander seeds
1/2 cup/115 grams unsalted butter (1 stick), at room temperature
4 garlic cloves, finely pounded or grated
1 tablespoon finely pounded or grated fresh ginger
1 teaspoon fish sauce
1/2 teaspoon flaky sea salt
1 tablespoon finely chopped cilantro
Fine sea salt
4 ears corn, shucked and silk removed
Coriander flowers, for garnish (optional)
Lime wedges, for serving

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