August 27, 2015
midwest sunday
Nothing quite marks the end of summer for us like the Minnesota State Fair. A bevy of jorts-wearing, rascal scooter-riding fair goers tooling around in search of all things on a stick. They even crown a butter princess with the title “Princess Kay of the Milky Way.” The prize for the new royal and her court? Their likeness carved in 90 pound blocks of butter. Yes, they get to take it home, and yes, we have a suggestion on how they could start to make a dent in it.
While a tutorial on butter sculpture might have been more fun, we decided to pay homage to the midwest in these last days of August with melted compound butter over sweet corn. And because we’re sick of hearing the term, “fly-over country” we’re bringing you a new band and a beer that you can only find in Wisconsin.
eat.
ingredients
- 1/2 lb. butter
- 1 TBSP salt
- 1/3 tsp chili powder
- 1 clove of garlic, chopped
- zest and juice of 1 lime
- 1 TBSP chopped cilantro
- 4 ears of sweet corn, shucked
Grilled sweet corn with chili-lime butter
serves: 4
1. Set butter out to get it to room temperature.
2. Once butter is soft, fold in salt, chili powder, garlic, zest, juice and cilantro.
3. Roll compound butter into a log with parchment paper.
4. Put butter in the refrigerator for at least 2 hours to get cold again.
5. Place shucked corn on the grill on high and char for 5 minutes taking care to grill all sides.
6. Slice the butter log and melt on top of grilled corn.
7. Enjoy!
drink.
ingredients
- many, many bottles
