RECIPE

Boiled Corn with Toppings

Name: Boiled Corn with Toppings
Cook time: 30 min
Yield: 12

Recipe Created For

11.4 L Stockpot

Main Course

Vegetables

Cook Time

Under 30 minutes

Serving Size

Cook Mode

INGREDIENTS

Fresh Herb and Lime Compound Butter

¾ lb unsalted butter, cubed and softened
Zest of 1 lime
1 tsp (5 ml) lime juice
1 garlic clove, peeled and crushed
½ cup (125 ml) parsley leaves
½ cup (125 ml) cilantro leaves
3 tbsp (45 ml) chopped chives
2 tsp (10 ml) ground chipotle pepper
1 tsp (5 ml) kosher salt

Feta Cheese Topping

1 tbsp (15 ml) lime juice
Zest of 1 lime
1 tsp (5 ml) toasted cumin seeds
1 cup (250 ml) crumbled feta
1 red chili pepper, seeded and finely chopped
1 shallot, finely chopped

Boiled Corn

12 ears corn, husks removed

Garnishes

Green onions (optional)
Lime wedges

EQUIPMENT

A large Le Creuset Stockpot filled to the brim with corn is a joyful sight at any summertime gathering. Your backyard party is about to level up thanks to some delicious and unexpected recipes for toppings. Try our creamy butter with fresh herbs and our savoury feta, and make everyone’s mouth water. This is a culinary feat so easy to achieve, you’ll be happy to repeat each and every weekend.

INGREDIENTS

Fresh Herb and Lime Compound Butter

¾ lb unsalted butter, cubed and softened
Zest of 1 lime
1 tsp (5 ml) lime juice
1 garlic clove, peeled and crushed
½ cup (125 ml) parsley leaves
½ cup (125 ml) cilantro leaves
3 tbsp (45 ml) chopped chives
2 tsp (10 ml) ground chipotle pepper
1 tsp (5 ml) kosher salt

Feta Cheese Topping

1 tbsp (15 ml) lime juice
Zest of 1 lime
1 tsp (5 ml) toasted cumin seeds
1 cup (250 ml) crumbled feta
1 red chili pepper, seeded and finely chopped
1 shallot, finely chopped

Boiled Corn

12 ears corn, husks removed

Garnishes

Green onions (optional)
Lime wedges

EQUIPMENT

INSTRUCTIONS

Fresh Herb and Lime Compound Butter

Line the inside of a Butter Dish lid with plastic wrap. In a bowl of a stand mixer fitted with the paddle attachment, combine all of the compound butter ingredients and mix until well combined. Using a Revolution^® Spatula transfer to and firmly press the mixture into the top of the butter dish. Cover the surface of the butter with plastic wrap and use it to help pack down and smooth out the butter as much as possible. Refrigerate until the block of compound butter has hardened at least 2 hours.

Dip the Butterdish lid into hot water for 10 seconds and then pull gently on the plastic wrap to help slide the block of butter out of the Butterdish lid. Remove and discard all of the plastic wrap. Store the compound butter in the Butterdish until ready to serve.

Feta Cheese Topping

In a small bowl combine the ingredients and mix well. Season with salt and pepper to taste. Set aside until ready to serve.

Boiled Corn

Fill a 11.4 L Stockpot 2/3 full with cold water and season generously with kosher salt. Bring to a boil. Carefully lower the corn into the pot and cover with the lid. Boil gently for 5 to 7 minutes, or until the corn is bright yellow and the kernels are slightly tender to the touch.

Remove the corn from the pot with Tongs and immediately roll in the compound butter to coat. Place on a Platter (or Dinner Plate) and sprinkle with the feta cheese topping and green onions if desired.