we were in london this past weekend, for an extensive tour of great food in buzzing, eclectic spaces and a couple (okay, a douzen of couple) of beers in various oldschool-shabby to fancy-stylish pubs. london, my food mecca. at one point, we ordered vino to go with our 10 starters (for 4 people): white wine. the (italian) waiter asked us whether we were going for red wine, later. upon which the four of us said that uhm nope, we prefer to stick to the white all night, thank you. the waiter promptly replied: “good choice, red wine is for pizza”.
it quickly became our favorite fun line, and i’m making sure to never forget it. imho, this simply hit the nail on the head. it takes the biscuit. red wine is for pizza. period.
when it comes to grilling, you’ve probably realised that i’ve quickly become an expert. with my brandnew griddler baby, that’s been in constant use ever since i got it, grilling and bbqing has become my favorite pastime (right after watching new girl on netflix, maybe – and don’t you vote for jess and nick to stay together, forever? they’re soooo good together… anyyywayyyy…). and when it comes to corn on the cob, i’m by no means an expert, but i know that i like it buttery. butter and corn goes together well. so this is a love story, kind of, too. enjoy the happy ending.
buttered corn on the cob rezept auf deutsch auf si style
4 corns on the cob
a little olive oil
100 g butter, soft
1 tbsp. thyme leaves, finely minced
1 tbsp. rosmary needles, finely minced
1 tbsp. oregano leaves, finely chopped
1 tbsp. coriander (cilantro), finely chopped
1 tsp. paprika (medium hot), finely chopped
1 tsp. cumin, ground
1 tsp. worcestershire sauce
a little tobasco
1 organic lime, zest grated
1 tsp. salt
2 limes, for garnish & juice
for grilling the corn, there are two possibilities: you can either soak the corn (raw) in water for 2 hours. or you can quickly blanch it. i stick to the blanching version.
so, bring a large pot of water to the boil and blanch the corn for 4-5 minutes. drain, pull back the leaves and pat dry. brush with olive oil, then roast on the grill on all sides until it’s dark brown in places and smells lovely.
as for the butter, you can either follow this recipe for café de paris butter (which, hands down, is divine) or adapt it slightly according to this one here. either way, you can’t go awry with butter. just slather it on your corn nicely.
for this version of the herbed butter, work the spices, herbs and lime zest into the soft butter. season well with salt (butter ‘absorbs’ a lot of it…). refrigerate until used.
as soon as the corn is done on the grill, smear a tablespoon full (or so – be generous, not nitty-gritty) of the butter on top of the cob. press the lime juice over the corn and serve with more butter and more limes. enjoy hot.