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.
- 2 serrano chiles destemmed and minced
- 3 tablespoons green coriander seeds
- ½ cup unsalted butter 1 stick, at room temperature
- 4 garlic cloves finely pounded or grated
- 1 tablespoon finely pounded or grated fresh ginger
- 1 teaspoon Worcheshire sauce
- ½ teaspoon flaky sea salt
- 1 tablespoon finely chopped cilantro
- Fine sea salt
- 4 ears corn shucked and silk removed
- Coriander flowers for garnish (optional)
- Lime wedges for serving
- Heat gas grill, or prepare a bed of hot coals, then heat and clean grates.
- 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, Worcheshire sauce, 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.
- Cook over high heat or hot coals until just charred on all sides, about 8 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 beef, or vegetables.
Substitute "Melt" coconut butter to make it Vegan
About This Recipe: Recipe from: Samin Nosrat who is a cook, teacher, and author of the James Beard award-winning No. 1 New York Times best seller “Salt, Fat, Acid, Heat.”
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