Corn on the Cob With Green Coriander Butter
Green coriander, or the fresh seed of a cilantro plant, is known for its intensely aromatic, slightly citrusy, mildly cilantro-ish flavor. Use it anywhere you’d use cilantro: marinades, dressings, hummus; in stews, soups or braises; in herbed rice; with rice noodles or soba; mixed with oil and drizzled atop poached eggs. In this recipe, a handful of traditional Southeast Asian ingredients — fish sauce, ginger, garlic, chiles and a generous amount of pounded green coriander, of course, are worked into a stick of softened butter. It’s savory and spicy, fragrant and pungent, and the first thing you’ll want to do is slather it all over hot grilled corn. Save the rest of the butter to toss with shellfish or roasted vegetables, or to melt into a bowl of steamed rice. For an extra special treat, brown some of the leftover butter, then toss it with pasta and scallops and a squeeze of lemon.
- Serves: 4 persons
- 2serrano chiles, destemmed and minced
- 3tablespoons green coriander seeds
- ½cup/115 grams unsalted butter (1 stick), at room temperature
- 4garlic cloves, finely pounded or grated
- 1tablespoon finely pounded or grated fresh ginger
- 1teaspoon fish sauce
- ½teaspoon flaky sea salt
- 1tablespoon finely chopped cilantro
- Fine sea salt
- 4ears corn, shucked and silk removed
- Coriander flowers, for garnish (optional)
- Lime wedges, for serving
Step 1To grill the corn: Heat gas grill, or prepare a bed of hot coals, then heat and clean grates. To boil the corn: Set a large pot of water over high heat. Cover and bring to a boil.
Step 2In the meantime, pound minced chiles into a fine paste in a mortar. Remove half the pounded chiles, and reserve. Add 2 tablespoons green coriander seeds to the mortar, and lightly pound until they break up and release a heavenly aroma, then stir in butter, garlic, ginger, fish sauce, flaky salt and cilantro. Taste and adjust for salt, and add reserved chiles as needed. Butter should be very fragrant, highly seasoned, savory, spicy and pungent.
Step 3To grill corn: Cook over high heat or hot coals until just charred on all sides, about 8 minutes. To boil: Season boiling water generously with fine sea salt, and boil corn until just cooked, about 3 minutes.
Step 4Slather butter over hot corn, sprinkle with remaining coriander seeds and flowers, if using, and serve with lime wedges.
Step 5Refrigerate any remaining butter for up to 5 days. Serve with grilled fish, shellfish, chicken or vegetables.