Cilantro is one of those herbs that requires getting used to! The
pungent flavor of this Italian parsley is excellent as an ingredient
to marinades and compound butters. When cilantro butter is brushed
lightly over grilled corn, a dish inspired by the outdoor cooks
of Trinidad, this accompaniment to seafood or steaks will be the
hit of the barbecue.
- 8 large ears of Silver Queen Corn
- 1/4 pound salted butter, softened
- 2 cloves garlic, minced
- 3 tbsps finely chopped cilantro
- 1/4 cup finely sliced green onions
- salt and black pepper to taste
Shuck corn and remove any silk and rinse thoroughly under cold running
water and set aside. Into a food processor place butter, garlic
and a pinch of salt and pepper. Process until smooth. Transfer the
butter to a ceramic bowl and fold in the cilantro and green onions.
Cover and set aside. When ready to cook, brush oil onto the hot
grill and cook the corn, turning occasionally, 10 to 12 minutes.
As the corn cooks, brush it occasionally with the cilantro butter.
When ready to serve, brush once more with the butter. Serve hot.