It is the middle of August and that means one thing in Iowa: bucket loads of sweet corn!
Iowa may not have the freshest sea food or the greenest avocados but we do have amazing sweet corn. That has to be worth something, right? My August is not complete without gnawing on an ear of the most delicious sweet corn.
Seriously, sweet corn is so tasty with some melted butter and a kiss of salt and pepper– it doesn’t get any better than that.
Wrong! Sweet corn just got better. Enter Curried Butter Compote!
Slather some creamy, tangy, garlicky curried butter onto your smoky-sweet grilled corn and you are in “Asia meets Iowa heaven.”
As you grill the sweet corn the smell is intoxicating. Once you place a pat of Curried Butter Compote onto the hot sweet corn it begins to melt and you can smell the curry powder, garlic, ginger, and lime! Your mouth is watering at this point and your first bite is out of this world.
This Grilled Sweet Corn with Curried Butter Compote is so easy to make that you need to invite your friends and family and neighbors and strangers over immediately to share this experience with them. You will definitely make new friends with this recipe.
- 12 ears of sweet corn
- For the Curried Butter Compote:
- 1 stick unsalted organic butter, brought to room temperature (pull out of the fridge 30 minutes before using)
- 2 tablespoons curry powder
- 2 cloves garlic, minced
- 2 teaspoons fresh grated ginger
- Zest of half a lime
- 1 teaspoon fresh parsley, minced
- 1 teaspoon salt
- 1 teaspoon pepper
- For the Curried Butter Compote:
- Place the entire stick of softened butter into a small mixing bowl. Add the remainder of the ingredients to the bowl. Stir with a spatula until all of the ingredients are incorporated.
- Place butter onto the center of a large piece of parchment paper. Use the spatula to move the butter into a sausage shape. Roll the parchment paper to create a cylinder shape for the butter. Tie each end off with a piece of string, kind of like a candy wrapper.
- Store the butter in the refrigerator inside a bag for up to 3 weeks or in the freezer for up to 3 months.
- When using the butter for the grilled corn, place the butter in the refrigerator for an hour before using so that the butter firms up.
- For the grilled sweet corn:
- Remove your compote butter from the refrigerator and slice as much butter as you think you’ll need for the corn, about a slice per ear of corn, so about 12 slices. Peel the parchment paper from the butter slices and place the butter in a small dish to allow it to soften. Place any remaining butter back in the refrigerator.
- Preheat an outside or inside grill to medium-high heat.
- Remove the outermost husks of the corn, leaving on a few husks to protect the corn from burning. Pull the few remaining husks half way back and remove most of the silks from the corn. Place the husks back around the corn.
- Place the corn on the grill and close the lid. Rotate the corn every 3 minutes, or when the husks have gotten charred. Once the corn is done remove from the grill, allow to cool for 3 minutes, and remove the remaining husks from the corn.
- Serve the corn immediately with the Curried Butter Compote on the side for guests to melt onto their corn as needed. You can also provide salt and pepper if people need to add more, but remember, there is salt and pepper in the butter so it should be all that is needed. Enjoy.