Grilled Corn with Spinach-Pine Nut ButterBy · May 18 2011 · Comments
Compound butters are so easy to make and spice up just about any meat or vegetable. I used this compound butter on fish the other night and failed to memorialize it on my blog. Here I used the leftover butter on grilled corn and it was simply wonderful.
- 6 ears fresh corn, husks on
- 1/4 cup salted butter, at room temperature
- 1 cup spinach
- 1 clove garlic, thinly sliced
- ¼ cup pine nuts
- 2 tablespoons crème fraiche
- ¼ teaspoon kosher salt
Combine the butter, spinach, garlic, pine nuts, crème fraiche and salt in a food processor. Pulse until fully incorporated. Transfer the butter to a serving bowl, cover and refrigerate for 5 minutes.
Pre-heat grill to medium-high heat.
Fold the husks back from the corn but do not remove all together. Do, however, remove the silk strands. Generously rub the corn with the butter. Fold the husk back over the corn. Grill for 8-10 minutes, flipping occasionally. Serve immediately with the remaining butter.