What's great about compound butters is that they can be made up to one week ahead and stored in the refrigerator until ready to use. This butter can also be used on grilled vegetables as well.
Serves 4-6
Ingredients:
4 -6 ears of sweet organic white corn
Spicy Olive Compound Butter:
1 tablespoon of pine nuts, toasted
1 small clove of garlic
2 tablespoons of chopped Mediterranean olives, in a spicy red pepper marinade *
1 teaspoon of marjoram leaves
1 teaspoon of thyme leaves
1 stick (8 tablespoons) unsalted butter, softened, cut into small pieces
Salt to taste
Blood Orange Compound Butter:
zest from one blood orange
1 cup blood orange juice
2 large shallots, minced
½ cup white wine
1 stick (8 tablespoons) unsalted butter, softened, cut into small pieces
Salt to taste
Method:
Spicy Olive Compound Butter:
Place toasted pine nuts, garlic, olives, and fresh herbs in a food processor. Pulse until combined well.
Transfer compound butter to parchment paper and roll into a log. Twist ends to close and refrigerate up to one week.
Blood Orange Butter:
In a small sauce pan, combine blood orange juice, shallots and white wine. Reduce to a glaze. In a medium bowl, combine butter zest from orange and salt to taste.
Transfer compound butter to parchment paper and roll into a log. Twist ends to close and refrigerate up to one week.
Grilling Corn:
Remove husks and silk of corn.
Brush corn with olive oil and season with salt. Place on grill over medium-high heat, parallel with the grates of the grill. Turn corn occasionally, until tender about 10-15 minutes. Serve with choice of compound butters.
*If you can't find Mediterranean olives in a spicy red pepper marinade, add dried red pepper flakes to the chopped olives.
Note: Because you follow an organic lifestyle, OrganicAuthority.com recommends using certified organic ingredients, when available, in all recipes to maximize flavors and nutrition while minimizing your risk of exposure to pesticides, chemicals and preservatives.
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