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Recipe Detail Page
Grilled Corn on the Cob with Global Butters
Summer 2013
Canada is a cultural mosaic, so why not offer a smorgasbord of international flavoured butters to slather on the quintessential Canadian summer offering—corn on the cob. And all these butters work beautifully as sandwich spreads or quick dress-ups for dinner vegetables. Prepare butters and use right away or cover and refrigerate for up to 2 days. Butters can also be formed into a log, wrapped and refrigerated, then sliced into rounds for serving.
Each butter recipe makes about ½ cup (125 mL)
12 corn-on-the-cob with husks attached
FRENCH BEURRE
½ cup (125 mL) butter
2 tsp (10 mL) Dijon
2 tbsp (30 mL) finely chopped shallots
1 tbsp (15 mL) dried leaf tarragon, crushed
MEDITERRANEAN BUTTER
½ cup (125 mL) butter
1 large garlic clove, minced
¼ cup (60 mL) freshly grated Parmesan
3 tbsp (45 mL) finely chopped sun-dried tomatoes packed in oil
3 tbsp (45 mL) finely chopped fresh basil
MEXICAN BUTTER (not shown)
½ cup (125 mL) butter
2 tsp (10 mL) finely chopped chipotle peppers in adobo sauce
1 tsp (5 mL) dried leaf oregano
¼ cup (60 mL) finely chopped fresh cilantro
INDIAN BUTTER
½ cup (125 mL) butter
1 tsp (5 mL) curry powder
½ tsp (2 mL) ground cumin
¼ cup (60 mL) finely chopped fresh coriander
1 To barbecue corn, trim any loose strands from corn husks. Then soak cobs, with husks on, in cold water for at least 30 minutes.
2 Preheat barbecue to medium-high.
3 Place corn, with husks attached, on the grill. Close lid and barbecue, turning often, until corn is tender, about 20 minutes. If you want charred marks on the corn, strip husks from the cobs and place cobs directly on the grill. Turn often until grill marks form.
4 To make French Beurre, warm butter in microwave until soft enough to be easily stirred. Stir in Dijon until evenly blended, then shallots and tarragon. Taste and add more tarragon if you like.
5 To make Mediterranean Butter, warm butter in microwave until soft enough to be easily stirred. Stir in the garlic until evenly mixed. Then stir in Parmesan, sun-dried tomatoes and basil. Taste and add more garlic or Parmesan if needed.
6 To make Mexican Butter, warm butter in microwave until soft enough to be easily stirred. Mash in the chipotle peppers until evenly blended. Stir in the oregano and cilantro.
7 To make Indian Butter, warm butter in microwave until soft enough to be easily stirred. Stir in curry and cumin. Taste and add more if you like. Then stir in coriander.
Each butter recipe makes about ½ cup (125 mL)
