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.