8 ears of corn in the husk 1/4 cup chopped mixed fresh herbs (chives, parsley, basil, sage, tarragon (I used basil)) 6 tablespoons lime butter sauce (to follow)
Prepare grill for cooking over moderate heat. Grill corn in husks on lightly oiled grill rack, turning, covered, until kernels are tender, 20 to 30 minutes. (You can skip the grilling and just boil the corn.) Remove corn from grill and let stand until cool enough to handle but still warm, about 10 minutes. Discard husks and stem ends from corn.Cut kernels off cobbs with a large knife and toss with herbs and lime butter sauce.
Lime Butter Sauce
1 large garlic clove, chopped 1/4 cup fresh lime juice 1 tsp salt 1/2 tsp black pepper 1 stick unsalted butter
Puree garlic with lime juice, salt, and pepper in a blender until smooth. With motor running, add melted butter and blend until emulsified, about 30 seconds. This sauce can be used on just about anything - salmon, salad - you name it.
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1 comment:
I do a lemon-garlic-parsley/basil sauce to go with lamb for Easter dinner. I hadn't thought of buzzing the garlic in the Cuisinart though: I just let it steep in the sauce. But now I'll try your technique!
(Sicut Cervus; my blogspot handle is Big Mama)
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