Last week I had a special request to pack a picnic for a houseboat full of people to take out on a nearby lake. They wanted typical summer fare, bbq chicken, potato salad, cole slaw, watermelon and fresh corn. I shucked all the corn, packed it in an ice chest and told them to grill over direct or indirect heat depending on how they like their corn. Indirect would be more like boiled or steamed corn but direct would be more like the corn you see on the street in Mexico, charred and chewy, the sugars caramelizing to a nice sweetness. Brush on this butter after grilling for a taste of Mexico right here at home!
Fresh Lime-Chile-Garlic Butter
1 lb unsalted butter, softened
juice and zest of one lime
4 med cloves of garlic, chopped finely
1 t chile powder
1 t dried oregano
1 t kosher salt
1/2 t fresh ground pepper
1/8 t cayenne pepper
1/4 t dried chile flakes
Blend all together with paddle attachment in a stand mixer. You can also do by hand if your butter is soft enough. Slather on grilled or boiled corn. Also would be great on grilled steaks, fish or chicken.
As a caterer for over 30 years, I have established a reputation for consistently creating original menus inspired by the occasion and the season, presenting them with an ease and elegance uniquely my own. Fresh, locally-sourced ingredients are the basis of my creative “from scratch” menus, which range from the classically elegant to rustic and whimsical.
"Love your recipes! Pat made your avocado toast a few weeks ago, delish! I'm taking them to a party in a few weeks, although the mushroom crostata looks pretty darn good!"