Sweet Grilled Corn served with Compound Butter

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
1/2 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.

Courtesy of Healthy Cooking Tips

Chef Tim Johnson

Remember...Grace is upon you so eat to live!