Herb Butter on Sweet Summer Corn

Summer. It’s finally here! One of my personal favorite ways to while away the summer days is spending time outside any way that I can. In New York City it was always a challenge, no car to escape the city, no mountain to climb to feel the solitude, no hammock to relax in while the hours slipped by. So I would walk by the water, wander in Central Park, take in the farmers market or go to one of the many street festivals. It was at such a festival that I had my first taste of Street Corn. I was instantly hooked!

Fire grilled corn with the husk still attached is then slathered in this cilantro butter and cotija cheese. It’s pure food heaven. I dream about it to this day. Dreams so real and vivid I will literally drool!

Readers today I give you my play on “Street Corn.”  The flavors are different, one could say more Italian, the cotija cheese is replaced by nutty salty parmesan, the citrus-like cilantro replaced by earthy parsley. Garlic is added for a kick and lime to give it that summer smack of tartness.  The thing that rocks about making herbed butter is, it adds a bust of flavor to anything you butter up.

Use it in place of fat in savory baked dishes like meat pies, slap some on steamed veggies, heat it up and slather it on your burger bun before toasting, spoon some into your baked potato to take it to the next level, dollop it on broiled fish, melt it onto grilled oysters, or heat to liquid state and dunk in shell fish… the possibilities are endless.

Before I get to the herbed butter I want to share a little tip! Corn is such a lovely side at a summer cookout but can be a challenge to have both corn and meal ready and warm without a second grill dedicated to corn.  You’re also stuck with at least an hour during which you can’t use your sink due to the corn needing a water bath (so the husks don’t burn once they are on the grill) or you have to husk the corn raw, taking way too much time than it should and leaving corn silk everywhere.

Well fret no more! May I introduce you to oven roasted corn! You heard right, this method requires no soaking, no husking, and no grill space.   Simply preheat your oven to 350 and stick in the corn, husk and all, right on the rack.  30 minutes later your corn is cooked to perfection! Just pull down the husks, leaving them attached for easy eating.  Not only is it simple, it looks stunning on the plate.  This is my no-mess-no-stress tip of the day!

Butter up!

Marcella Rose

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Marcella Rose

Marcella Rose began cooking early, learning from her self-taught mom who prepared brilliant meals nightly. At thirteen, cooking on a Ranch, she learned how to get creative in the kitchen. With an eye for the beautiful, a growing palate, and keen organizing skills she soon began hosting parties and catering events. Moving to New York she was graced to have worked with some of the best interior designers in the city. Taking these skills to the Internet with Marcella Rose’s she shares her passion and innovation hoping to inspire the modern woman.

Latest posts by Marcella Rose (see all)

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