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
  • 6 to 12 ears corn, husked
  • 1 teaspoon (5g) kosher salt

Steps

Herb Butter

  1. Stir together ingredients until well combined.
  2. Line a 6oz/170ml ramekin with plastic wrap and spoon mixture into ramekin, pressing firmly to fill.
  3. Cover and refrigerate until set, about 2 hours.
  4. Once chilled, remove from ramekin, remove plastic wrap and place on a small plate.

Pesto

  1. Blitz all ingredients together in a small food processor.
  2. Spoon into a small bowl.

Mexican Street Corn

  1. Place all ingredients in small bowls.
  2. Bring a large pot of water to a boil. Add salt and corn and cook until corn is tender, about 4 min. Drain.
  3. Allow guests to garnish as desired.