Corn on the Cob Bar Image

Corn on the Cob Bar

Mary's Kitchen Crush - "Versa-EAT-ily"

20
Prep Time
(minutes)
140
Cook Time
(minutes)
6
Servings

Ingredients

  • Herb Butter:
  • ¼ cup (60g) unsalted butter, room temperature
  • 2 tablespoons (10g) finely chopped parsley
  • 2 tablespoons (10g) finely chopped chives
  • ½ teaspoon (3g) kosher salt
  • ¼ teaspoon (1g) freshly ground black pepper
  • Pesto:
  • ¼ cup (60ml) olive oil
  • 3 tablespoons (15g) finely chopped basil
  • 2 tablespoons (30g) finely grated parmesan
  • 1 tablespoon (8g) finely chopped parsley
  • 1 small clove garlic, chopped
  • ¼ teaspoon (1g) kosher salt
  • ¼ teaspoon (1g) freshly ground black pepper
  • Mexican Street Corn:
  • ¼ cup (60g) mayonnaise
  • ¼ cup (60g) crumbled cotija or feta cheese
  • 2 tablespoons (8g) chopped cilantro
  • 1 lime, cut into 6 wedges
  • 1 teaspoon (5g) cayenne pepper
  • Corn:
  • 6 to 12 ears corn, husked
  • 1 teaspoon (5g) kosher salt

Steps

  1. For the butter, stir together ingredients until well combined. Line a 6oz/170ml ramekin with plastic wrap and spoon mixture into ramekin, pressing firmly to fill.
  2. Cover and refrigerate until set, about 2 hours. Once chilled, remove from ramekin, remove plastic wrap and place on a small plate.
  3. For the pesto, blitz all ingredients together in a small food processor. Spoon into a small bowl.
  4. For the Mexican street corn, place all ingredients in small bowls.
  5. Bring a large pot of water to a boil. Add salt and corn and cook until corn is tender, about 4 min. Drain.
  6. Allow guests to garnish as desired.