It’s Summer. CAN YOU BELIEVE IT? To say that ‘time flies’ might just be the understatement of life. Time flies and life is short. Hear that? You get to be alive one time, life is short: eat butter. Real butter. Unless you are lactose intolerant. Then make this with mayonaise. Your lactose intolerant life is short, eat mayonaise. If you’re vegan, sigh.
Also short: this recipe. Annnnd this post.
Not too much has changed for me.
Still running. (Also copyright infinging, sorry Marathon Photo)
Still watching baseball.
I make this Sriracha compound butter pretty often. I’ve used it on just about every type of steamed or grilled vegetable. Made a pool of it in baked sweet potatoes. Melted this and drizzled it on grilled steak. Popcorn. Cornbread. You get it right? If you’re heart tells you that a particular food item will be great with butter, than it can only get better with Sriracha butter.
Lucky for us, it’s summer. And in further evidence that summer is God’s way of saying ‘You’re welcome’, it’s the season of sweet corn.
OK, summer in San Francisco is more like God saying ‘What, don’t you people have enough? Here’s some fog and wind to keep you humble’. At least we still get fresh corn from local farmers, just outside of the city.
If you’re coming to visit this summer, bring a jacket.
Why you should eat this?
Corn is full of antioxidents, fiber, and a good source of vitamin C. Like the strawberries I wrote about in my last post: try your hardest to go organic with corn. Corn in the US happens to be one of the most genetically modified (GMO) foods. In order to make sure that you are getting actual health BENEFITS from vegetables, organic is the best way to go. If you can’t find organic corn on the cob in your area, try the frozen food section. Lately markets have been providing fozen organic produce because it is less perishable and they won’t lose out if customers don’t buy it quickly. It’s not a terrible option.
Grilled Corn with Sriracha Butter (Servings: 4-8)
- 4 ears of corn, (either whole or split in half to 8 pieces)
- extra-virgin olive oil
- 1 stick unsalted butter
- 2 tablespoon sriracha
- cilantro, roughly chopped
- 1-2 tablespoons chili powder (to your taste)
- Zest of 1 lime
- 3 limes, each cut into 6 slices
- course sea salt, I like Maldon
Rub corn with a bit of olive oil to start.
Heat a grill or grill pan to high heat, and grill the corn until slightly charred, about 5 minutes. Mmmmm charred.
Turn to cook on all sides.
In a small bowl or small food processor, combine the butter, sriracha, chili powder, lime zest, and a strong squeeze of lime juice.
When the corn comes off the grill, slather it with the mixture, sprinkle with cilantro, and a big sprinkle of coarse sea salt.
Serve with slices of lime and enjoy.
Trust me, so good.