
Corn on the Cob Bar
Mary's Kitchen Crush - "Versa-EAT-ily"
20
Prep Time (minutes)
140
Cook Time (minutes)
6
ServingsIngredients
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
- Stir together ingredients until well combined.
- Line a 6oz/170ml ramekin with plastic wrap and spoon mixture into ramekin, pressing firmly to fill.
- Cover and refrigerate until set, about 2 hours.
- Once chilled, remove from ramekin, remove plastic wrap and place on a small plate.
Pesto
- Blitz all ingredients together in a small food processor.
- Spoon into a small bowl.
Mexican Street Corn
- Place all ingredients in small bowls.
- Bring a large pot of water to a boil. Add salt and corn and cook until corn is tender, about 4 min. Drain.
- Allow guests to garnish as desired.