Grilled Corn on the Cob with Chipotle Cilantro Compound Butter by Steven Dolby

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(Serves 8-10 people)


CHIPOTLE CILANTRO COMPOUND BUTTER
1/2 Small onion (finely diced)
1 Tbsp olive oil
1 Tsp ground cumin
1 Garlic clove (minced)
50g Chipotle peppers in adobo sauce (finely chopped)
1/2 Lime zest
Fresh cilantro (small handful, roughly chopped)
113g Unsalted butter
Salt (to taste)
Parchment paper

OTHER INGREDIENTS
2 Corn on the cob (per person, husks removed)

Directions
MAKING

For Chipotle Cilantro Compound Butter:

1.Place a pan on flame,  heat olive oil, add onion and cumin. Sweat for 5 minute.

2.Add garlic and sweat for 1 minute. Turn off the flame and let cool.

3.Into a bowl, transfer the onion garlic mixture, add chipotle pepper, lime zest, cilantro, and butter. Mix well.

4.On parchment, place butter, spread and roll into a log as shown in the video. Twist the ends and place in freezer until set.

For Grilled Corn:

5.Into lightly simmering water, place corns and cook for 2 minutes.

6.Remove from water and coat the corns with olive oil.

7.Season with salt and place on hot grill pan. Cook until charred on all sides.

FINALIZING

8.Cut butter into slices and spread on corn.

SERVING

9.Garnish with cilantro and serve.

Things You Will Need
Parchment paper


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© STEVEN DOLBY