Grilled Corn with Basil Butter

More summer grilling! This definitely spruces up your usual grilled corn.

I'm usually not too too much of a basil fan. The taste always has echoes of anise for me. Yuck!

But with the salt and butter and sweetness of the corn, it fits right in.

This recipe makes a bit of extra butter. The leftovers can be eaten on toast or other vegetables. 

So good!

"Blister in the Sun" Violent Femmes

From Food 52

Ingredients

8 ears of corn, shucked

Olive oil

Salt

For the butter:

2 sticks unsalted butter at room temperature

1 cup basil, loosely packed

1 tablespoon sea salt

Directions

Preheat grill to medium hot. Roll corn in a little olive oil and sprinkle with salt. When grill is hot, add corn and close the lid. Rotate the corn a few times, until some of the kernels are blistered and the rest a bright and shiny yellow. This shouldn't take longer than 8 minutes. Be careful not to overcook, or the corn will be dry. 

Meanwhile, add the butter, basil, and salt to a food processer and let it rip. You may need to scrape down the sides once or twice. When the basil is finely chopped and the butter has a light green tint, it's done.

When the corn comes off the grill, slather it with the basil butter. Sprinkle with a little more salt if desired. Eat immediately. 

Note: basil butter can be made ahead and extra basil butter will keep for about a week or two in the fridge. You can roll it into a log with plastic wrap and slice it off as you need it.

Buerre Rouge

 

My mouth is watering just looking back at the pictures of this sauce.

 

The richness of the butter and salmon was matched perfectly with the tartness of the vinegar and wine.

Tchaikovsky - Symphony No. 5 in E minor, Opus 64

Adapted from Mark Bittman

Ingredients:

2 tablespoons minced shallots
2 cups fruity, not-too-tannic red wine
2 tablespoons balsamic or red wine vinegar
1½ to 2 pounds salmon fillet
Salt and freshly ground black pepper
1 stick butter, cut into 6 or 8 pieces
Chopped fresh parsley or chervil for garnish.

Directions:

Combine shallots, wine and vinegar in a small saucepan and turn heat to high. Cook until it is reduced to about ¼ cup, 10 minutes or so.

Meanwhile, put a nonstick skillet over medium heat; no fat is needed in pan. Sprinkle salmon with salt and pepper and place it, skin side up, in skillet. Cook over medium-high heat until nicely browned, about 5 minutes, then turn.

When red wine mixture has reduced, turn heat to very low. Add butter a piece at a time, stirring after each addition until it is incorporated. When all butter has been added, taste and adjust seasoning.

Use a sharp knife to peek inside thickest part of fish to judge doneness. When done to your liking, about 3 to 5 minutes after you turn, remove it to a platter or serving plates. Spoon sauce over fish, garnish if you like, and serve.