grilled corn with mexican lime butter & cilantro

this was a week full of ups and downs. i got very nice feedback at the agency, which is pushing me to perform even better. it’s really a good thing, my professional life. and while i thought my private (i.e. date) life is pretty much a disaster it seems i’m not actually as unlucky as i cursed myself to be… in fact, i’ve got some really great news to share: i was given the chance to peek behind the scenes of a really top restaurant’s kitchen in london! in london (sic)!
i will share with you more information as to where exactly and when as soon as everything is defined. what’s for sure: i’ll be helping out and (hopefully) learning a great deal about professional cooking. i can’t believe this is happening, i’m so happy and very excited! you see, i wouldn’t really classify myself as the adventurous type – i just like my home and my kitchen and my friends too much to really ever consider leaving my comfort zone. so this is actually kind of major for me. a big dream come true. and i feel like it’s going to transform my life. in some way or the other. i can’t wait to get inspired and learn, learn, learn. i’ll be soaking everything up – like a sponge cake! laugh.
then – maybe slightly more boring – this is how i spent my day: woke very early (after one too many drinks yesterday night, ugh), rode into the city, bought a few new books and idled very long in the cook book area. bliss! got myself a strange aloe tea (with solid bits in it, eew!) and made sure i reserved enough space with my towel in the lake bath for my friends (who are no early risers). though the sun is hot i didn’t dare to go swimming (i’m such a warm-lover) – and just dipped my toes in the water. right now i’m listening to my favorite kings of leon tracks and later i will go for dinner at ‘tre fratelli’ with a bunch of good people. that’s what i call a good summer’s day!
ihope you are having a nice time yourselves. if you’re planning a bbq, make sure this is on the menu (girls and vegetarians will love you).
grilled corn with mexican lime butter & cilantro
6 corn cobs, leaves and silk removed
100 g butter
2 tbsp. sweet pepper
1 tsp. hot pepper
2 tbsp. ground cumin
1 tsp. ground cilantro seeds
3 tbsp. fleur de sel (or more, to taste)
8 black pepper corns, freshly ground
2 limes, juice
1 cup cilantro leaves, chopped
2 limes, sliced, for decorating
preheat the oven with the grill function turned on (note: of course you can also use the actual grill but be prepared for a fancy, buttery mess). cook the corn cobs in salted water for ten minutes. drain and let cool slightly. in the meantime prepare the mexican lime butter: melt the butter in a saucepan, add the spices and salt it (generously, the corn needs it). if you like it very hot substitute the sweet pepper with only hot pepper, or add a little sriracha hot sauce or harissa. add the lime juice to the butter.
now cut the cobs in three equally sized parts. brush each generously with the spiced butter. make sure to keep some butter left for later use. place the brushed cobs on a baking sheet lined with parchment. grill in the oven for 25 to 35 minutes, until golden-brown in some places.
sprinkle with more lemon juice, if desired and with the fresh cilantro. garnish with lime wedges and serve with the left-over butter spice mix. it’s best eaten hot but it’s also very good when cold.
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