Corn With Coriander Butter Recipes

CORN ON THE COB WITH GREEN CORIANDER BUTTER

Corn on the Cob With Green Coriander Butter image

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.

Provided by Samin Nosrat

Categories condiments, vegetables, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 serrano chiles, destemmed and minced
3 tablespoons green coriander seeds
1/2 cup/115 grams unsalted butter (1 stick), at room temperature
4 garlic cloves, finely pounded or grated
1 tablespoon finely pounded or grated fresh ginger
1 teaspoon fish sauce
1/2 teaspoon flaky sea salt
1 tablespoon finely chopped cilantro
Fine sea salt
4 ears corn, shucked and silk removed
Coriander flowers, for garnish (optional)
Lime wedges, for serving

Steps:

To 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.
In 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.
To 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.
Slather butter over hot corn, sprinkle with remaining coriander seeds and flowers, if using, and serve with lime wedges.
Refrigerate any remaining butter for up to 5 days. Serve with grilled fish, shellfish, chicken or vegetables.

GRILLED CORN WITH CILANTRO BUTTER

Grilled Corn with Cilantro Butter image

Grilled corn is delicious with this cilantro-and-lime butter, but feel free to swap in olive oil for a dairy-free side dish that's perfect for summer.

Provided by Martha Stewart

Categories Food & Cooking Cuisine-Inspired Recipes Mexican-Inspired Recipes

Time 20m

Number Of Ingredients 6

Ingredients

1 cup packed chopped fresh cilantro
1 stick unsalted butter, room temperature
1/2 teaspoon finely grated lime zest, plus 2 teaspoons fresh lime juice
Coarse salt
12 ears corn, husked
Grated cotija or parmesan cheese, for sprinkling

Steps:

Puree cilantro, butter, lime zest and juice, and 1/2 teaspoon salt in food processor.
Heat grill to medium-high. Brush corn with some of the cilantro butter, and season with salt. Grill corn, turning occasionally, until nicely charred and bright in color, 10 to 12 minutes. Brush corn again with remaining cilantro butter. Sprinkle generously with cheese. Serve warm.

CORN WITH CORIANDER BUTTER

Corn with coriander butter image

Whether you're eating indoors or outside, this quick summery side is just the job

Provided by Good Food team

Categories Dinner, Side dish, Snack, Supper, Vegetable

Time 10m

Number Of Ingredients 5

Ingredients

4 corn on the cobs
50g soft butter
small bunch coriander , chopped
small red chilli , deseeded and finely chopped
1 garlic clove , crushed

Steps:

Mash butter, coriander, chilli, garlic and a good pinch of salt with a fork. Place on a piece of cling film, form into a sausage shape, then freeze for 15 mins until hard.
Cook the corn in boiling salted water for 5 mins, until tender, then drain. Cut the butter into slices about 1cm thick, pop on top of the warm corn and allow to melt. Great with BBQ drumsticks.

Nutrition Facts : Calories 189 calories, Fat 12 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.16 milligram of sodium

CREAMED CORN WITH GARAM MASALA BUTTER

Creamed Corn with Garam Masala Butter image

Provided by Andrea Reusing

Categories Onion Side Vegetarian High Fiber Spice Corn Summer Clove Coriander Butter Cardamom Cumin Coffee Grinder Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 8 servings

Number Of Ingredients 17

Ingredients

Garam masala:
1 tablespoon cumin seeds
1 tablespoon coriander seeds
2 1/4 teaspoons whole black peppercorns
1/4 teaspoon (heaping) whole cloves
1 bay leaf
1 1/4 teaspoons ground cardamom
3/4 teaspoon ground cinnamon
1/8 teaspoon ground mace
Creamed corn:
10 large ears of corn, husked
8 tablespoons (1 stick) unsalted butter, divided
1/2 cup finely chopped onion
3 garlic cloves, minced
1 teaspoon kosher salt plus more
Special Equipment
A spice mill

Steps:

For garam masala:
Toast cumin and coriander seeds, peppercorns, and cloves in a small skillet over medium heat, stirring constantly, until aromatic, about 2 minutes. Let cool. Transfer to spice mill. Crumble bay leaf and add to mill. Finely grind and transfer to a container. Stir in cardamom, cinnamon, and mace; cover.
For creamed corn:
Cut kernels from cobs into a large bowl (you should have about 8 cups). Scrape cobs with the back of a large knife to release juices into bowl. Combine half of kernels with juices (4 cups) and 1/2 cup water in a blender; purée until smooth.
Melt 2 tablespoons butter in a large saucepan over low heat. Stir in onion, garlic, and 1 teaspoon salt. Cover and cook, stirring often and adding water by tablespoonfuls if dry, until onion is soft and translucent (do not brown), about 10 minutes. Add puréed corn and remaining corn kernels and cook, stirring constantly, until corn is tender, about 10 minutes. Stir in 2 tablespoons butter. Season with salt. Spoon into a large wide bowl.
Heat remaining 4 tablespoons butter in a small saucepan over medium heat. Add 1 1/2 tablespoons garam masala and a pinch of salt. Whisk until fragrant, about 15 seconds. Drizzle over creamed corn.

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