Grilled Corn with Herbed Butter and Harissa Aioli Recipe

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Grilled Corn with Herbed Butter & Harissa Aioli SERVES 4

by Anthony Bussiere, Executive Chef

FEATURING...

4 ears

Fresh corn (#339631)

1 lb

Butter (#157187)

1 cup

Fresh chopped curly parsley (#866534)

1/2 cup

Chopped green onions (#854420)

1/2 cup

Chopped chives (#855552)

1/4 cup

Fresh diced rosemary (#855530)

1/4 tsp

Red pepper flakes (#264698)

1 cup

Sour cream (#447733)

1/8 cup

Sriracha sauce (#229380)

3 tbsp

Harissa seasoning (#497723)

2

Limes (#854419)

METHOD: 1. Start by taking fresh corn still in the husk and grill it (or it can also be baked) until al dente. 2. In a saucepan, melt butter and add the following ingredients to it: fresh chopped curly parsley, chopped green onions, chopped chives, fresh diced rosemary and red pepper flakes. 3. In a separate mixing bowl, mix together sour cream, Sriracha sauce, Harissa seasoning and the juice of limes. Place mix into squeeze bottle. 4. Final step, peel the corn husk back and grill the corn on a char grill, then plate and top with herbed butter, and finally, drizzle with aioli and serve immediately.


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