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Monday, August 19, 2013

Simply Summer - Corn With Garlic Jalapeño Lime Butter + Queso Fresco

Don't you just love it when things are simple? Today's post is about an absurdly easy yet show-stopping side that will have your guests smiling in no time.


Corn on the Cob with Garlic Jalapeño Lime Butter and Queso Fresco, Photo: NK

Corn on the Cob with Garlic Jalapeño Lime Butter and Queso Fresco is really as easy as mixing up a few ingredients and then boiling (or grilling) one of the season's best veggies - sweet summer corn.

The inspiration for this recipe came to me years ago while I was watching an episode of Boy Meets Grill, one of Bobby Flay's Food Network shows. Bobby mixed up something quite like today's Garlic, Lime, and Jalapeño Butter for corn - which of course he grilled. Ever since then, I've been making this amazingly easy and flavor-packed compound butter each year using my own favorite ingredients and proportions. Honestly, I have yet to find a guest who doesn't love it, and it's an easy way to deliver major wow factor with almost no effort! I personally prefer the ease of quickly boiling corn, but you can certainly grill it as Flay recommends. Up to you!  Check out his version HERE.

In general, compound butters are a great make-ahead way to jazz up both proteins and vegetables. In fact, you may also want to check out our Meyer Lemon Herb Butter for Lamb HERE


Corn on the Cob With Garlic Jalapeño Lime Butter and Queso Fresco 
Inspired by Bobby Flay 
Yield - 1 Stick of Butter + 8 Ears of Corn 
Ingredients: 
Creating the Garlic Jalapeño Lime Butter, Photo: NK 

For the Garlic Jalapeño Lime Butter
Zest of 2 Limes + 1 teaspoon Lime Juice 
3 Large Cloves of Garlic, finely minced
1 Large Jalapeno, minced (seeds and all) 
1 Stick of Salted Butter, sliced up and softened 


For the Corn
8 Ears of sweet summer Corn
1/4 Lb Queso Fresco (or Cotija Cheese, or even Pepper Jack)
Black Pepper
3 Limes, quartered, for serving 



Method: 
1. First, make the Butter. In a small bowl or mug, mix together sliced butter at room temperature with the first four ingredients until fully incorporated. 
Spoon onto a square of plastic wrap and shape into a a baton shape. Roll plastic over the butte carefully and seal on each end - like a party favor. Place in the freezer for 5 minutes or the refrigerator for 20. Before using, slice butter into pats and bring to room temperature.


Voila! Photo: NK 
2. About 20 minutes before you are ready to serve the dish, set a very large pot of water to boil. Once boiling, add the ears of Corn and cook until tender - about 5 minutes. Remove ears of corn to a platter and top with slices of Garlic Jalapeño Lime Butter (you will likely have some butter leftover). 


3. Spread pats of butter around so they begin to melt. Grate the Queso Fresco or other cheese over the platter, top with a quick squeeze of lime juice and a good sprinkle of black pepper. Serve family style with lime wedges 

Enjoy! 

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