Grilled Corn With Jalapeño-Feta Butter

• porcje: 6 servings
• całkowity czas: 15 minutes

Składniki

1/2 cup unsalted butter (1 stick), softened

1 jalapeño, seeded and finely chopped

1/4 cup crumbled feta

2 tablespoons chopped fresh cilantro, basil or dill

1 large garlic clove, finely grated or mashed to a paste

1/2 teaspoon fresh lime or lemon juice

1/4 teaspoon kosher salt

1/4 teaspoon ground coriander

6 ears corn, shucked

Olive oil, for grilling

Wskazówki

To prepare the jalapeño-feta butter, in a small bowl, mash together the butter, jalapeño, feta, cilantro, garlic, lime or lemon juice, salt and coriander.

Divide the butter equally onto six pieces of parchment paper large enough to wrap them snugly (6-inch squares should do it), form into logs, and wrap well, twisting the ends like candy wrappers. Chill for at least 2 hours and up to 3 days before using, or freeze for up to 3 months.

Light the grill or heat the broiler, arranging the rack about 4 inches from the heat source. Brush corn lightly with oil. Grill until charred on all sides, 3 to 6 minutes total.

Transfer corn to plates, and serve each ear with a log of jalapeño-feta butter for rubbing onto the ear.

Notatki

I didn't really follow the proportions on this one, but I enjoyed it. Would make again and actually measure stuff.

https://cooking.nytimes.com/recipes/1021198-grilled-corn-with-jalapeno-feta-butter

Wartości Odżywcze

• Kalorie: 257
• Tłuszcz Całkowity: 20 g
• Tłuszcz Nasycony: 11 g
• Tłuszcz Nienasycony: 8 g
• Tłuszcz Trans: 0 g
• Sód: 168 mg
• Węglowodany Całkowite: 20 g
• Błonnik Pokarmowy: 2 g
• Cukry Całkowite: 7 g
• Białko: 4 g