CORN ON THE COB WITH GREEN CORIANDER BUTTER
Green coriander, or the fresh seed of a cilantro plant, is known for its intensely aromatic, slightly citrusy, mildly cilantro-ish flavor. Use it anywhere you'd use cilantro: marinades, dressings, hummus; in stews, soups or braises; in herbed rice; with rice noodles or soba; mixed with oil and drizzled atop poached eggs. In this recipe, a handful of traditional Southeast Asian ingredients - fish sauce, ginger, garlic, chiles and a generous amount of pounded green coriander, of course, are worked into a stick of softened butter. It's savory and spicy, fragrant and pungent, and the first thing you'll want to do is slather it all over hot grilled corn. Save the rest of the butter to toss with shellfish or roasted vegetables, or to melt into a bowl of steamed rice. For an extra special treat, brown some of the leftover butter, then toss it with pasta and scallops and a squeeze of lemon.
Provided by Samin Nosrat
Categories condiments, vegetables, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 12
Steps:
- To grill the corn: Heat gas grill, or prepare a bed of hot coals, then heat and clean grates. To boil the corn: Set a large pot of water over high heat. Cover and bring to a boil.
- In the meantime, pound minced chiles into a fine paste in a mortar. Remove half the pounded chiles, and reserve. Add 2 tablespoons green coriander seeds to the mortar, and lightly pound until they break up and release a heavenly aroma, then stir in butter, garlic, ginger, fish sauce, flaky salt and cilantro. Taste and adjust for salt, and add reserved chiles as needed. Butter should be very fragrant, highly seasoned, savory, spicy and pungent.
- To grill corn: Cook over high heat or hot coals until just charred on all sides, about 8 minutes. To boil: Season boiling water generously with fine sea salt, and boil corn until just cooked, about 3 minutes.
- Slather butter over hot corn, sprinkle with remaining coriander seeds and flowers, if using, and serve with lime wedges.
- Refrigerate any remaining butter for up to 5 days. Serve with grilled fish, shellfish, chicken or vegetables.
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sofia sofia93
[email protected]Overall, this recipe was just okay. I think I'll try a different one next time.
TipS 24
[email protected]I would have liked more detailed instructions on how to make the green coriander butter.
Meisie Muhandaa
[email protected]The corn on the cob was a bit overcooked, but the green coriander butter was delicious.
Rabiu Khalid
[email protected]I found the green coriander butter to be a bit too overpowering.
Sultana pritha
[email protected]This recipe was a bit bland for my taste.
Mpho Gopane
[email protected]I'll definitely be making this recipe again.
Rhf Ahmed
[email protected]I made this recipe for a potluck and it was a huge success. Everyone loved it.
cooter Brown
[email protected]5 stars!
Free Music
[email protected]This recipe is a keeper!
arnob eco
[email protected]I'm always looking for new ways to cook corn on the cob, and this recipe definitely fits the bill. The green coriander butter is a game-changer!
SILAS EBUN
[email protected]This is a great recipe for a quick and easy side dish. I especially like it because I can cook the corn on the cob in the microwave.
Constantinos Mavroyannis
[email protected]I was pleasantly surprised by how tasty this corn on the cob was. I'm not usually a fan of coriander, but it really worked well with the other ingredients.
wilbert Dieujuste
[email protected]This recipe is so easy to follow, and the results are always delicious. I love that I can use fresh or frozen corn on the cob, depending on what I have on hand.
sarahlouise wickens
[email protected]I've tried many corn on the cob recipes over the years, but this one is definitely my favorite. The combination of the sweet corn and the tangy butter is just perfect.
Hernandez SFM
[email protected]This corn on the cob recipe was an absolute hit at our last family gathering! The green coriander butter is what really sets it apart - so flavorful and aromatic.