Grilled Corn With Jalapeño-Feta But­ter

Merced Sun-Star - - Community -

Yield: 6 serv­ings

To­tal time: 15 min­utes

1⁄2 cup un­salted but­ter (1 stick), soft­ened

1 jalapeño, seeded and finely chopped

1⁄4 cup crum­bled feta

2 ta­ble­spoons chopped fresh cilantro, basil or dill 1 large gar­lic clove, finely grated or mashed to a paste

1⁄2 tea­spoon fresh lime or lemon juice

1⁄4 tea­spoon kosher salt

1⁄4 tea­spoon ground co­rian­der 6 ears corn, shucked

Olive oil, for grilling

To pre­pare the jalapeñofe­ta but­ter, in a small bowl, mash to­gether the but­ter, jalapeño, feta, cilantro, gar­lic, lime or lemon juice, salt and co­rian­der.

Di­vide the but­ter equally onto six pieces of parch­ment pa­per large enough to wrap them snugly (6-inch squares should do it), form into logs, and wrap well, twist­ing the ends like candy wrap­pers. Chill for at least 2 hours and up to 3 days be­fore us­ing, or freeze for up to 3 months.

Light the grill or heat the broiler, ar­rang­ing the rack about 4 inches from the heat source. Brush corn lightly with oil. Grill un­til charred on all sides, 3 to 6 min­utes to­tal.

Trans­fer corn to plates, and serve each ear with a log of jalapeño-feta but­ter for rub­bing onto the ear.

AN­DREW PUR­CELL NYT

Grilled corn with jalapeño-feta but­ter

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