Friday, July 1, 2011

Grilled Corn with Herb Shallot Compound Butter

Who doesn't love corn to accompany grilled meats and veggies at your fourth of July BBQ!

This butter is a lovely finish to sweet and smoky, crunchy corn. I tested this with tarragon, thyme and chives.

You can use the herbs individually or a combination. I prefer chives and tarragon when I serve the corn  with chicken or fish and I like the thyme with grilled meats. This butter is great on corn but I also recommend you try it directly on  grilled fish, chicken, steaks and baked potatoes. You will be amazed how a little of this delicious butter will enhance your grilled corn.  Happy Birthday America.


8 ears sweet corn, bi color, yellow or white

1 stick softened sweet butter
1 Tbs. finely chopped fresh thyme, (for tarragon and chives use 1 Tbs. each)
1 shallot, finely chopped
juice of 1/2 lemon
1/8 tsp. sea salt
1/8 tsp. ground black pepper


Shuck the corn and remove all of the silk.
In a small bowl or ramekin combine the butter with the remaining ingredients, set aside.

Grill the corn over high heat, turning it as you nicely char around each ear.
Set the corn on a platter and pass the butter as an accompaniment.

Recipes, writing and photos by Karen Pickus 2011
Courtesy Karen Pickus 2011


Janie said...

Hi I am food blog crazy. I found you on GMA and followed the links to you. Your pictures are beautiful, and your recipes are delicious. I want to make them all!

I wanted to subscribe and get all your posts, but I can't find a place to do that...I guess I have to keep checking back!

DougLovesKaren'sFood said...

The ears of corn look so excellently charred that I can practically taste them. Your writing is straight forward and your photos are beautifully evocative. A reader can tell that Karen truly loves good food.

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