Let's Make a Meal: Corn on the cob with zesty fireworks butter

Member Center

Share This Video

URL

Embed

Iframe

+ SHARE

Views:

News Articles

Posted 4:28 PM 7/4/2012 : Let's Make a Meal: Corn on the Cob with Zesty Fireworks Butters

TUCSON - News 4 Tucson Food Contributor Jennifer English stopped by the studios today with some more summertime favorites for "Let's Make a Meal." Here's what she had to say:

"Happy Fourth of July. When I think about the quintessential foods of summer I think of corn-on-the-cob and icy cold watermelon. Summertime means corn on the cob. When the sweet summer corn is in the markets in such affordable seasonal abundance we need to treat it simply and brightly. (try grilling the corn for additional flavor). I prefer to use unsalted butter. But when ts the Fourth of July, flavor fireworks are called for.

"I think that making compound butters to set out, like a zesty butter buffet can make the tried and true corn seem exciting to everyone in the family. Here are 2 great and super easy compound butters, and one classic Tucson method to dress up the corn.

Lime & Cilantro butter. In a medium mixing bowl combine room temperature butter, lime juice, lime zest, sugar, salt, and freshly chopped cilantro. Mix together in a medium bowl and mix well. Place in fridge for 20-30 minutes to re-firm. Serve on freshly grilled or boiled corn on the cob.

Zesty Lemon Garlic butter
tablespoons unsalted butter , softenedhttp://duvallfarmersmarket.org/wordpress/wp-content/uploads/2011/03/compound_butter.jpg
1/2 teaspoon grated lemon zest
1 tablespoon minced fresh parsley leaves
1 medium clove garlic , pressed through garlic press or minced to puree
1/2 teaspoon sea salt
Ground black pepper
In a medium mixing bowl combine room temperature butter, lemon zest, minced garlic, salt, and freshly ground pepper, minced parsley. Mix together well. Place in fridge for 20-30 minutes to re-firm. Serve on freshly grilled or boiled corn on the cob.

Elote de Tucson
Top grilled or boiled corn with layers of flavor in the Tucson style. Here is the order of topping application for the cooked corn;
1. Softened unsalted butter applied as the first layer with a pastry brush.
2. Classic mayonaise is layered on next,
3. Then the entire cob is rolled in crumbled Cotijo cheese
4. next Salsa is shaken on the top ( I like Tapatio)
5. Squeeze wedges of fresh lemon on last and enjoy

1 dozen ears of corn should serve 8-10 people