Roasted Corn With Thai Compound Butter

 I love the flavors of this Thai-inspired compound butter so much I can sometimes be found smearing it on chunks of warm bread or a bagel for breakfast……… but corn remains my favorite vehicle for consuming this spicy, tangy and savoury delight. Originally posted on my first Timeless Gourmet blog, grill season calls for a resurrection of this quick and easy compound butter recipe that is a show stopper for anyone who likes a little spice in their life!

 

 

While the corn is roasting on the grill, make the compound butter:

• 1 stick unsalted butter, softened to room temperature
• 2 tablespoons fresh lime juice (about 1 large lime)
• 1 tablespoon minced fresh cilantro
• 1 1/2  to two teaspoons sriracha chili sauce*
• 1/2 teaspoon kosher salt

 

First thoroughly cream the butter in a bowl with a fork. Add the lime juice, 1 tablespoon at a time and combine thoroughly. Mix with the fork until the lime juice is completely incorporated and the butter is smooth and creamy. Add the sriracha, again blend thoroughly, then add the salt and cilantro. taste for seasoning and adjust accordingly.

To roast the corn:

 

Pull the husks down around to the end of the ears of corn. Remove the silk, rinse the ears well and thoroughly wet down the husks. Pull the husks back up over around the ears of corn and twist the ends together.

Roast on indirect heat in a 350 degree grill for 20 to 30 minutes. And if it’s raining on your  cookout?  Simply put the corn, in the wet husks,  on a roasting pan in an indoor oven, 350 degrees and cook for 1/2 hour!

When finished roasting, peel the husks back down (you can use them for a handle or remove completely). Spread some compound butter on, a sprinkle of salt and enjoy!

 

* What is Sriracha sauce?  The New York Times posted a very informative article about the sauce just today!  It is my favorite hot sauce, and while ten years ago I had to go to an Asian market in Newington, NH to buy this fantastic sauce – now it’s right there on the supermarket shelf. Most often associated with Thai foods, it seems it really has become an American main-stream sauce, whatever it’s origins.